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MRS. PUINAIS — 


RECEIPT BOOK, 


YOUNG THOUSEKEEPER’S ASSISTANT. 


NEW AND ENLARGED EDITION, 
ee 


t 


NEW YORK: 
BLAKEMAN & MASON, 
= No -2l1 MURRAY STREET. 
eee 





In the Clerk's Office of oes. District Court tr eD 


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PREFACE. 


Tuts little book is the result of twenty years’ experience, 
on the part of the author, in housekeeping. The receipts 
which it contains were, in great part, originally written down 
for her own convenience; others from time to time have been , 
added, with the hope that they might be of service to her 
daughters. She has been led to suppose that they might be 
made useful to others also; and for this reason, with the 
advice and encouragement of those on whom she ought to rely, 
they are now published. 

Without comparing this book with any other works of a 
similar character, it is thought that it proposes the three fol- 
lowing characteristics : 

1. It contains no receipt which the author has not herself 
tried and proved, experimentally, to be good. 

2. It contains a sufficient number of receipts to meet all 
the ordinary wants of a family. 

3. A third object kept constantly in view has been to pro- 
vide receipts which will- enable one to furnish a table hand- 
_somely, at the smallest expense. 
~ Great attention has been given to the last point. Few per- 
sons are aware what a difference the mode of cooking makes 
in the cost of a year’s housekeeping. Without any increase 
of expenditure, one person, by means of good receipts: skil- 
fully used, and by a tasteful arrangement of the table, will 


{Vv '- PREFACE. 


make a feast out of the articles of food which would have 
hardly sufficed another for the most indifferent meal. ‘There 
are housekeepers whose table, notwithstanding great extrava- 
gance, is always disorderly and uninviting. They do not 
know how to make-use of their materials, and they never get 
beyond a coarse, uninviting abundance. There are others 
who, with the cheapest materials and with very limited means, 
through good taste, good judgment, and good cooking, haye 
always a table richly and-handsomely furnished. 

In this, and in other respects, the intention has been to 
prepare a work for practical use. One of the greatest con- 
veniences to a young housekeeper is a Cook Boox, on the 
excellence of whose directions she may rely ; while few things 
embarrass her more than one which is filled, not with a selec- 
tion, but with an indiscriminate collection, of receipts, good, 
bad, and indifferent, brought together hap-hazard, without any 
reference to their real value. This book has at least the 
negative merit of containing nothing inserted merely to swell 
the size of the volume; and it is believed that it may claim 
the positive merit of containing good and economical rules, 
sufficient to meet any wants which are likely to occur in the 
common round of a housekeeper’s life. 





PREFACE 


TO THE IMPROVED EDITION. 


“EIGHT years have elapsed since I published the 
first edition of. this volume of receipts. Hncour- 
aged by the very favorable reception it met with, 
and having been frequently solicited to enlarge it, 
I havel#added largely to the number and variety of 
the receipts, and have changed such as a longer 
experience showed to be susceptible of improve- 
ment. For the purpose of aiding young house- 
keepers, a few bills of fare have been given; also, 
“some suggestions with regard to furnishing the 
kitchen, and other domestic matters. 

‘Trusting that this work may meet the approba- 
tion of housekeepers, I respectfully submit it to 


thet candid consideration. 
THE. AUTHOR. 
A* 





INDEX. 


PLAIN BREAD AND CAKE. 
PAGE 


PRIMO Gee) sec ee 
RGR dw ek ev ws Soe se 
Bread Griddle-Cakes with Wa- 

SS a 
Bread Griddle Cakes with Milk, 
Breakfast Cake, . . .. +.» 
Brown Bread,. .. +... 
Brown or White Bread Brewis, 
Buckwheat Cakes, ...... 
DECRG. 56 5's 5. se! 
BCU RO gis) Sood eae oes 
Corn Meal Cakes, ......- 
Corn Meal Cup-Cake, .... 
DROOL ete is ce leg 6.» 
DANCE ROHS, 6 3s kh 
Higmmel Cakes, “3. .< « «00 


A Brown BeefSoup, ..... 
A Nice White Soup, ..... 
Another White Soup, .... 
A Roast Beef and Boiled Turkey 

ROUD MME -* 0 6 ena “e 
A Shin of Beef Soup,. .... 
A Soup Made Quickly,.,.. 
A Very SimpleSoup, .... 
A White Vegetable Soup,... 


4 
1 


ow 8 Oo CO 


TPO OO FE O 


Graham Bread, . 

IM cafe SAS al Ses 
Rice Cakes, . ... 
Rice Waffles, .. . 
Rye Drop-Cakes, . 
Rye Cakes, . . 2. 
Short Biscuit, . . . 
Soda Biscuit, . .. 
Soda Cake, . ... 
Soda Griddle-Cakes, 
Sour Milk Biscuit, . 
Third Bread, i - 6 
Weatess 7-26. i 6'Te 5 
Waffles with Yeast, 
Water Muffins, .. 
Yeast, 


SOUPS. 


23 
20 
21 


18 
22 
24 


18. 


20 


Beef Soup, <. vere 
Brown Stock, . .. 
Calf’s Head Soup, . 
Carrot Soup, ».. . 


Clear Beef Soup, . . .- 


Cold Beef Bone, etc., 
Giblet Soup» .. 

Green Pea Soup, . . 
Gumbo Scup, .. . 


W 
> 
A 
Bi 


e 
aH ro@mrm rer © © BW ws = © aI & 


INDEX. 








Vill 
Julienne Soup, ...... . 16! Roast Vral and Chicken Bones, 19 
Lobster Soup, . . . . - - ~~ 17| Roast Venison Soup, . # « se S39 
Mock Turtle Soup,% ... . . 13 | Soup-Stock, etc.,.....s. = 10 
Mutton Broth, ~. . .'. . . . .21| Stock for White Soup, .>s3855 10 
Ochra Soup,'...'. ...°s .°. » 25} Tomato Soup, ..>. oes) sees 
On Boiling. Meats, .... .. 412 Vermicelli Soup, . ss 6 « 20 
Ox-tail Soup, ..« .s - +» + 22| Very Good Soups, os amen 
myater Soup, . 2 « . Sees 17 | White-Oyster Soup, ....-. 17 
Rea Soup, . 2. « « «ie «+ 16) White Soup, 2.0 c. (esescsee 
Pea Soup, with Meat Stock, . 16 

FISH. 
Baked Cod, oc. 3: jose 0-29 | Haddock, +. m5 tase eee 
Baked Shad; “40 sic." . - 36| Haddock, to eter in its own - 
Blue Fish, Baked, . . .... 34 Liquor, . ae Meer mean 
Blue Kish, Boiled, 34... . 35 |obster,. Carry yaeeme cee a see et 
Blue Fish, to Broila, .. . . 35] Lobster for Vol-au-vent, . . . 4% 
BO ikede CLAS. 8 coc wis user ae ee 43 | Lobster Pie, -. vee te 2 
SsBoved. COdgre: o-oo. eestor is 28 | Lobster, Stewed, . ...:... 41 
Boiled: Haltbut,<< cs: 0 acu 32] Mince Fish Balls, . .... . 38 
Broiled Halibut, .. . . .» « 32 | Oystexs, a Dish of Cold, >. 3).. 40 
Boiled Mackerel, . ....- 33 | Oysters, a Dish of Raw, > = 40 
Broiled Mackerel, .. =... ... .., 33 | Oysters, Curried,..4. soap eee 
Botled- Salmon, «<0... /e-sy.2 ces 32 | Oysters for Vol-au-vent, a a ees 
Broiled'Salmon, .. >.> 0) « 3» 32] Oysters; Bred, .wee 5 ee eens 
Brovled pef0G, +" <e. + ke oe can 297Oyster Patties: J-2. 5 i te gerne 
Broiled Shad,’ ... ... . +. «° 86:Oyster Pie, Mage, seme nae 
Chowder, a Very Nice, . . « . 26) Oysters, Scalloped,.... .. 39 
Chowder, «2. esos. » + 4 27 | Oysters, Stewed,»  .ocae ooo 
Clam-Chowder,* 2s... 3 seve 43 |Salmon Trout,. .... ¢ 3834 
Cusk&laCréme, ..... . 28/|Salt Fish, or Dun Fish, . 37 
Tieks, Carrot ad ota” Sew aie tenes ates 36 | Salt Fishy Broiled, . . . . 38 
Hela, ake er, Sr. eae a 36 | Salt Fish with Eggs, ... «2 
Fried Cod and Haddock, . . . 30/Small Mackerel, ... 4... e838 
Fried Halibut, ...... .. 31, Tautog, or Black Fish) . 4 2 .ae) 
fried Perch, ......+. . 31/|To Stew Tautog in Claret, ee 
Pipa m0N, . «+ 3 ee vs 31'| To Mince Fish, . .. . & 5.2388 
Fried Smelts, ..... . 31 | Turbot, . 2.27. °s 

MEATS. ; 

Beef, Alamode, . . . 46| Beef, Brisket of, Staffed, eta 5 
Beof, Bouilli, . . . . . 47| Beef, Corned, . . aur sls. ae 


INDEX. 
Beef, Hdgebone of, ..... . 50] Mutton, Shoulder of, Boiled, . 
Beef, Fillet of, ...... 45, 46| Pork, a Sparerib or Chine of, . 
44.| Pork, Boiled Leg of, Corned, . 


Beef Gravy, to Make a Good, . 
Beef, Minced LO es 
Meeewonives, 6 ae ee 
BMG 6 a se cae ee 
Beef, Roast, .. 
Beeisteak, o . .). 
Beefsteak, with Oyster Sauce, . 
Beefsteak, with Smothered On- 

rats erg is se os 
Beefsteak Smothered with On- 

fons; 273). 
Beef, to Prepare Spiced, ... 
mies Peet. <6 ue. se ks 
SOS EG EE ee ee 
Calf’s Head, toStewa,.... 
Calf’s Head and Pluck, .... 
' The Liver, 

The Heart, .... 

The Head Browned, .... 

Soup, 
Calf’s Liver, Baked, ..... 
Pitti eet, heaters 2. 3 
PIA ONCG, © ones ee si tays 3.» 
Kidneys, to Dress,. . ..-. 
Lamb, a Boiled Leg of,. .. . 
Lamb Cutlets and Chops, . .. 
Dante, Noast, -. saa os sy. 
Mint Sauce, 
Mutton Chops, ..... 
Mutton, Haricot, s.iw@s.:. 2. 
Mutton, Leg of, Boiled, ... 
Mutton, Mince, ..... 
RerctOn Pid, se sks 
Mutton, Roast Leg of, .... 
Mutton, Roast Saddle of, . .. 
Mutton, Roast Shoulder of, i 


e 28 © e@ ee 


50 
48 
AT 
43 
Ad. 
45 


45 


45 
49 
65 
63 
64 
66 
66 
67 
67 
67 
65 
71 
72 
51 
68 


, Veal Olives, 
| Veal, to Ragouta Breast of, . 
| Veal Pie, 





Pork, Broiled, Corned, . ..... 
Pigs Hest, Mid, °'.7.' Ve) ste = 
Pio’s Head Cheese, . . 2 2 . + 
Pork Steaks, Hried, 0°.) Ss us 
TGaS0 PA. ce ice iets. dose, Pe rae 
Sweethreads— gee. Ss els 
Sweetbreads, to Broil, .... 
Tongue, Bouilli, 
Ponaue, Cored, os. 1a sineti eds 
Tongue, Saltpetred, ..... 
Tongue, Smoked, 
Tripe, 


Veal, a Breast of, Roasted, . 


Veal, a Breast of, Boned,. .. 
Veal, a Breast of, dressed with 

PPOMALOCRs. 55. i a St os heres 
Veal, a Fillet of, Roasted, . . 
Veal/a doin of, 30%)... saan 
Veal, a Ragout with Vegetables, 
Veal, Blanquette of, 
Veal, Boiled, 
Weal, Broileds\-.- sarees) 
Veal Croquettes, 
V éal- Cutlets, >. SS aeee taaas 
Veal Cutlets, Plain, 
Veal, Mince, 


Veal Pot-Pie, 
V-6nisom ‘Pree S <0 etl cere os 
Venison, Roast, - . . - . - 


o © e «© © e @ @ 


| Venison, a Saddle of,. . ... 


Venison, Steak, . °. . uve  < 


POULTRY. 


86 | Chickens, Broiled, . . ee 
74 | Chickens, Curried Whole, . . . 


eee e 


Birds in Jelly, 
Chickens. Boiled, 


57 
58 


19 
th 


x 


STaEeK ON, COUITY oe a es 6. Sapo 
Chickens, Fricassee of, ..... 


Chicken, Nice Fricassee, 


Celery, . 
Chicken Pie, 
Chickens for Vol-au-vent, 
Dueks, Roast,. .... 
East Indian Curry,.. . 
Goose, Roast). si. Was 
Goose, Mountain, ... 


Chicken, Rich White Fricassee, 
Bhigkens, HOASt, vg. Gen cous see 
Chicken or Turkey Stewed with 


Goose, Mongrel,’ ..\s «<6 ¢ ‘7% 


Goose; Wilds ge. 3s 
Grouse, . > re 
Grouse, Devilled, ... 
Jelly for Meats, .. .°. 
Mould Macaroni, ... 





INDEX. 


Partridges, to Boil, . 
Partridges, to Broil, . 
Partridges, Roast, . . 
Pigeons, Roast, . . «- 


Pigeons, Potted, . . = 


Pigeon -Piay sk ate 


Pilaff (a famous Turkish dish), 79 
Plover, 00) oS \ oe 
Preparing and Cooking Small — 

Birds, stip ae ee ee 


Quails, . . » «2 
Quail Piss et aes 
Snipe or Peep Pie, . . 
Turkey, Roast, ... 


Turkey; Boiled) sue) sea 
Turkey, to Bone and Cook, 
Turkey or Chicken Hash, . 
Woodeotk ss.) tie aaieee 


SALAD AND DRESSING. 


Chicken Salad,.. 2°... <.’ «= 87,| Lobster Salad) >a. eusscea| 


Dressed Lettuce,. . ... . . 89\Salad Dressing, . .. 2. 


GARNISHING 


Currant Jelly, ici6 16 os). Swe 090 


Edging for Hashes, .. 
For Boiled Mutton, .. 
For Corned Beef, ... 
For Corned Leg of Pork, 


Apple Sauce, ..... 


e 


Bread Sauce for Partridges, . . 
Bread Sauce, Another, ..... 
Caper Sauce for Boiled Mutton, 
Celery Satee, i is 0 ie piceied & 


Cranberry Sauce, 
Drawn Butter, 


89 
90 
90 


90 } 


92 
92 
93 
91 
95 
93 


FOR DISHES. 


For Veal, cooked in any way, 
Parsley, Lemon, Eggs, . . 


Potato Crust or Edging, 


Potato Edging for Tongus, 


SAUCES. 
94, 95 


Egg Sauce for Boiled Fish, 
Fish Sauce, ge Get. ph eh 


Lobster Sauce, ... 
Mushroom Sauce, . . 
Oyster Sauce, . . . « 
Parsley and Butter, . 
Shrimp Sauce, ... 


VEGETABLES. 
Artichokes, . . cet eee 107 | Asparagus, to Boil, . 


eed 





Beans, B 7 
oPeans, Shelled, ... . . 
Beans, String, wheels «6 
Beans, Stewed, . 
Beets, 


Cabbage, Beryetedie aw) sto e3<102:| Peas, to Boils) oS (oe 
‘Cauliflower,... . .... . .102| Peas, to Dress Another Way, . 95 — 
RERUEetisic to se ss « 4 103) Potatoes, to Boil, “ss. w 6 
“Corn, Green, to Boil, . . . . .103| Potatoes, Fried, ......- QT. 
Gorm Oysters; . 2... . -gc, 103 | Potatoes, Mashed, .... - 
eiige Plant,. .-. s .'. » ++ ~ 100} Potatoes, Fricassee, . 
Bony bOLDOI,» os). + . «105 |. Rice, to Boil, 2 eo: aie 6 ee 
‘Hominy, Fine, to Boil, . . . .105| Rice Croquettes,. ..... ~104 
muliominy, Priced, . . 2 .°.°. .105|Spinage, ws 2°. 3-6, of « 101,9102 
‘indian Dumplings, .. . . . .107|Squashes,. . .. 2 + 2 6» - 99. 
are Macaroni, Baked, . ... . .108| Tomatoes, Baked, . 106 
Macaroni, Boiled, . . . . . .108/ Tomatoes, Fried, . : 
ips Mushrooms, ete ose LOL Pomatoes,; Raw, 4.5.2. + 106 — 
Mushrooms, Stewed,..-. .«..101 ae . 
: MISCELLANEOUS. ems 
GMOCGIAbe, 9 yee: ce. oe se 1» LLS | Soft. Spread Toast, 52.2.) aa ee 
Dropped Hees, . . 22s. 2 112) Tomato Catsup, <6 2°. 2 2 109 
_ Fried Ham and Eggs, .. . .113| Tomato Omelet, .......112 
Hard Scrabble, ... . . . .113| Tomatoes, to Keep for Winter, 108 
CMGIOt Wel eiiet « «6 os-6 «6211 | ToiMake Milk Toast,.0° 20113 
Omelet with Meat,..... . . .111| To Make Coffee, .. . . 6... sd 
Oyster Omelet,. . . . . . . .112|'To Make Shells or Cocoa, . . . 115 
‘Sandwiches, a Dressing for, . .110| To Make Tea,. ...... «115 
Sandwiches, Plain,. .- . . .110! Welsh Rarebit, . ..... .110 
ss, PASTRY. 
Me cApple Pies. tede 7’ (5. <5. 119 | Lafayette Pie, oa. 5. 2228 





ed, e rs ° e ° e 


_ Apple Pie cr Tart, a Very Nice, 149 


SAP bla, ie, geeeaticn:; ; 


e e 






Sr 


"Cheese Cake, Rn chat 0 eet 
-Oranherry BEREEE,. os leis 


Currant Pie or Tart, . .. 
G yoseberry Pies or Tarts, . 
Green Currant Pie, enlace tal 





rite 


Eg 


as 18 
A, 
3139. 
en 
. 123 





Onions, Boiled, . ... 
‘Onions, Fried, sece +64 e 


Plum Tarts, e ° ee eeeee 


Se 10S, 

solve 

100, 101 

oe 102 

oe 02 
Sx 


Oyster Plant," 3.0. 3<". 
Parsnips and Turnips, . 
Porsnips, Pried; 1. °S°.*s 








emon Prep io sans) oe nate, 
Mince Pies iia aha: ceer ae 
Paste; Bich Putty: noes no 4 
Paste, Common, .. ..6 6 

Paste, a Very Gord Connie. 

Paste. Puffs; i642 8s ore ae 
Pedsh Pie, 205°... 4 dee 122 
Plum‘Pie; @. .. . 3. eee 











%s a Bread Pudding, Boiled, 


XII 


Rhubarb Tarts, 


7 


INDEX. 


a 


. «120 | Vol-au-vent, . . 2... sew w Al? 


Rhubarb Pie, . . ... .. .120| Washington Pie,. ..... 125 
Tarts of Preserved Fruit, . . .123 

PUDDINGS. . 
Almond Pudding, . .. . . .135/ Frozen Pudding,. « . . . 146, 147 
Apple and Sago Pudding, . . .127| Ground Rice Pudding, . . . . 132 
Apple Dumpling, . .. . . .126| Indian Pudding, Baked, . . . 137 
Apple Fritters, . ... ... . .144| Indian Pudding, Boiled, . . .135 


Apple Pudding, Baked,. . . 
Ape Pudding, Boiled, 
Apple Pudding with Plain Crust, 126 
Arrowroot Pudding, .... .133 
Bakewell Pudding, .... .141 
Batter Puddings... 2... « 129 
Batter Pudding, Baked, . . .129 
' Batter Pudding, Boiled, . .°.129 
Berry Pudding, .. . . . 189,120 
Birdsnest Pudding, ..... 
Bread Pudding, 6 fac eters cs 
, Bread and Butter Pudding, . . 142 
. 130 
~ Bread Pudding, Fried, . . . . 147 
Bunn Pudding, 129 
Chancellor’s Pudding, . 132 
Christmas Pudding, Very Nice, 130 
Cocoanut Pudding,. . ... .134 


Cold Sauces we <<. aoe =) 
Corn Pudding: .° 3.0. 2-148 
Cottage Pudding, ..... 144 


Cramperry JOU, 6 tee bs vm use 
Cream Pudding, .°. . 2... « 


Custard Padding, -<-.0 oS) 8s 136 
Custard Pudding, Boiled,. . .136 
Custard Pie, 56ers ee eae 13% 


Five's Pudding>. 6.6 Mie oy 
Fried Fritters, 
Fruit Pudding, 


SWEET DISHES, 


Almond Custard,. .... 
Apple Float, . 


Lemon Pudding, 5 2... 302 siBe 
Macaroni or Vermicelli Pudding, 133 
Marlborough Pudding, . . . .135 
Meringue Rice Pudding, . . .145 
Mould Pudding, . . .... » 146 
Mush,.". 5 240 (ge eee 
New Bedford Pudding . . : .138 
Qunce Pudding, <.s. <7. 4... s480 
Pancake with Fruit, . . . . . 147 
Pan-dowdy, . «se ss oe saat 
Pineapple Pudding, .... .135 
Plum Padding, i> 30 «ee ao 
Plum Pudding, an English, . . 131 
Potato ‘Pudding, . . < . 6's d44 
Pudding Sauce, . ..... « 148 
Quince Pudding,. . ... «.-.143 
Rice Pudding, Baked, . . 140,141 
Rice.Pudding, Boiled, . . .-. 140 
Sago\Pudding,, ...«. . 138 
Sponge Cake Pudding, . .. .145 
Squash Pudding, ..... 
Suet Pudding, Boiled, .... 
Sunderland Pudding,. .... 
Tapioca Pudding, 
Transparent Pudding, .°.-. 
Proy Puddings 2°: . ere som 
Webster Pudding, . . |. . gay das 
Whortleberry Pudding, . £138, 139 


OR VARIETIES. 


. . 160| Apple Jelly, with Custard, . . 168 
- « « « « - - 160} Apple Meringue, + . 


15¢ 


INDEX. 


xii 


Arrowroot Custard, . . . . .158| Omelet Soufflé, . . . . . 156,157 











Biman, se we 152 | Ornament for Sweet Dishes, . . 162 
Calf’s Foot Blanc Mange, . . . 152 Russia Isinglass Blanc Mange, 152 
Calf’s Foot Jelly. . -....% 149.|Seft Custards, . . « «+a. 6) ametlos 
Charlotte Russe,. .... 154, 155 | Sweet Omelet, . 2... . 2 0 os 157 
Chocolate Custard or Cream,. . 158} Tipey Cake,. ....... 15] 
Waawo Custard, — 2... s-.. 159 Trifle, ..°. o oe 6 LOOMROL 
Romored Jelly, ok es es 151-| Velvet Cream, . 2... 5 2 0 - spe 
@rench Custard; 6. as. es FEO DIDS, a ch oo a ets es wie oe 
Gooseberry or Apple Trifle, . .161 | Whips, Colored, . . . 2... « 162 
Italian Cream, ....... 153 | Whips in Glasses, . . ... 161 
Jelly Made of Cooper’s- Refined Whip, a Very Fine, .... . 162 

®onglassy cn. bo aces kL | Whips, -Pmeapple, sts “«*. -. 162 
Motineues, «<6 5S"? 155 (Wine Jelly, . oe a A SE 
Moss Blanc Mange, ..... 153 - 

ICE CREAM. 
Creams made of Cream, . . . .16%| Peach-water Flavor, . .. . .164 
Creams made of Milk, . . . .163{ Raspberry Flavor, ..... .164 
Directions for Freezing Ice |Roman Punch, .....- 164 - 
- Creams, Water Ices, etc., . . 165) Strawberry Flavor,. ... . «164 
Lemon Flavor for Ices, . . . .163)| Vanilla Flavor, ..... . het 
=Paneapplo Piayor, .-.. 5. « 164) Water Jeesy . 5. ess te Ne eso be 
_ CAKE. 
Bunns, Nahant Bunns,. . . .175| New Year’s Cookies, .... .171 
imme ONO. F 6a ce. 2 ie aw htt | ound Cake,* 3.2 60,5 o cae 166 
Cocoanut Cake, .... .~ .170| Raised Dough Cake, ... . . . 169 
Common Loaf Cake, . . . . .168/| Raised Doughnuts,. .°. . ...176 
Reena wakes, 421. ! 6 cots oe 169 | Raised Loaf Cake, . . . . . «168 
Cap Categories. os. ices AbT | bebe Cake; a ees oye te LIES 
Pemenwis.. 2. fe. hs a 476 | Soda Donghnuts,. —. 6 tare. LIE 
Ginger Snaps, .-< 2 9S <>. .«1TT4 | Soda Gingerbread,’.... . . # . 173 
Mold Cake, . 5. ..% Lys. e 167 (coda J umblesies? 6 see ee LS 
Goyernor Strong’s Cake, . . .177)|Soft Gingerbread, ..... . 174 
Hard Molasses Gingerbread, .174 Soft Molasses Gingerbread, .-. 175 
Hard Sugar Gingerbread, . . .173| Soft Sugar Gingerbread, . . .173 
UUM: 6 a bse 6 6. o's ve PR Sponge CiKG. 6. Seg ate as 166 
Tingieewemee, tw Se ee 167 | Sugar Gingerbread, .... + 174 
PES 0 Sy ara 170.) Webster Cake, .... MPs. Se 177 
Macaroons, ....... . 2171 Wedding Cake, a Rich Loaf of, 167 
Molasses Cake, ....-.. .176' Wedding Cake, . ..... 168 
B 





XIV INDEX. 
; PRESERVES. 
Apple Jelly, .... - 182\| Pineapple, . sss iam: sete 


- 182 
- 180 
. 186 
- 181 
. 181 
. 181 
- 183 


Apple Marmalade,. ... 

Brandy Peaches,. . . ° 
Coddled Apples, .....-s. 
CramrApple,. . 3.56: * 
Crab Apple Jelly, . . . « » 
Crab Apple Marmalade, . . 
Currant Jelly, - 
Damson, or any Dark Plum, . .181 
Hoo Plums, ose. ct sj} OU 
BGaChess <5 sess. Sues pe ee ee 
Beare oye htee es eeace): sel SO, ten 


Pineapple Jam, . 2... .. «185 
Phims,. 35s 9: s0gie 6 sheen 
Preserved Barberries and Sirup, 183 
Preserved Citron Melon, . . .184 
Preserved Pears, . J. « « « edod 
Quinces,’ *. 5". cesta Seen 
Quince Jelly, S36 ex--cese ee 
Quince Marmalade, .... .1%8 
Raspberry or Blackberry Je)i; , 182 
Raspberry, Jam, “220s se. 13 wee 
Strawberries, s/s siete se ee LO 


FOR THE SICK. 


os 


Apple-water, ... . .. .--. 190 
A Very Strengthening Drink, . 190 
DCCL LGM, ite? opie. ea oO 
Calf's Foot Broth, .):cicc ie) 2: AGO 
Chicken Broth, . 188 
Pinieken Lea, 50 6 a se hanes aloe 
Dinner for a Dyspeptic, . . . 187 
Indian Meal Gruel, ..'% . .189 


MAKING 


CucuMDOYS, :6°0 3) As Beare 6 LOL 
Mangoes, 2... oe ew 8 we AOS 


Milk Pogridge;. ..3 S43. eo 
Milk Buneh; 252 sie 
Metled Wine, aa. ct can 
Mutton Broth, 5... see) 
Rennet: Whey, . 6’ «i's. =% 
To Boil Tapioca and Sago, 
To Make Toast-water, 


Wine Whey, 


PICKLES. 


To Make Pickled Cabbage, . .192 


MISCELLANEOUS. 


OU 
> 195 
- 196 
- 194 
- 196 
- 195 
- 195 
ey 


Baker’s Stock or Yeast, 
Baked Tomatoes, . 

Berry Pudding, 

Breslau of Beef, 

Cream Sponge Cake, . 
Dropped Eggs with Ham, . 
Grated Ham, 

Lemon Pie, . .. 


Mutton Chops with Tomatoes, 194. 


New Year’s Cookies, . - 195 
New Year’s Egg Nogg, . . 196 
Patties in Pastej.s..0c5 + Jc ae 


To Dress a Green Turtle for 
Soup,. . Se. 3) s) 5 ono 
To Make the Soup,,. 2 . . 193 


. 


: USEFUL HINTS, ETO. 


Best Seasons for the Different 
kinds of Meat-and Fish, 


Bill of Fare for a Large Dinngr, 208 


- 200 | Breakfast Dishes,. . . . . 210 


INDEX. " XV 


Dinners for a Small Family in Dishes for a Hot Supper, . . 217 
Summer, .. Bouts re cu LF MBeOHONEOUG,! a). eye nw STE 
Dinners for a Small Family in Stale Bread — Dripping from 
Winteryes . -. . - .- 206] Beef and Pork—Fat from 
Dinners for a Family of ten or Soup Stock, ete, . . . . 192 
twelve inSummer,. . . . 212/ To Make Soft Soap, . . . . 199 
Dinners for a Family of ten or Vegetables used in Summer with 


twelve in Winter,. . - . 209} Boiled and Roast Meats, . . 216 
Dinners for Summer Company, 214 | Vegetables used in Winter with 
Dishes for a Cold Supper, . 217 Boiled and Roast Meats, . . 215 


CHILDREN’S TABLE. 


Breaiefasts 5 co, Matte a eee ALO 
PNUCTS eee | oy oe oo. Waal het SLO 


Suggestions as to the Times of 
Children’s Eating, Quality of 
Mod, etc... ~s.. «ew 218 





RECEIPTS FORe4 FARM-HOUSE. 


For Breakfasts, . . «ss. 224] To Make Sweet Sauce, . « « 224 
OT MOPS, yi aif oss 8 ie 221 





DIRECTIONS FOB A YOUNG HOUSEKEEPER,. . . . 6. « 2% 





: RECEIPTS. 
>» ‘ 


PLAIN BREAD AND CAKE 


YEAST. 


One handful of hops, boiled half an hour in two 
quarts of water; ten good potatoes, boiled half an 
hour, and mashed very fine. Strain the water from 
the hops on to the potatoes, very hot; stir in two. 
table-spoonfuls of salt, and one pint of flour; set it 
to cool. When lukewarm add one pint of good 
brewer’s yeast, and let it rise six hours. Strain all 
through a cullender or sieve; put into a stone jug 
stopped tight. It will keep»three weeks in winter, 
and one week in summer. ~ 


BREAD. ‘ 


Three quarts of flour;, half a cup of yeast; one 
table-spoonful of salt; warm water enough to make 
it into dough. Knead this until it is perfectly 
smooth. Be sure to get all the flour off the sides 
of the pan; set it in a warm place to rise at night ; 
in the morning knead the dough well, divide it into 
two loaves, put it into the pans, set it ina warm 


a RECEIPTS. 


place to rise about an hour. Bake it in a tolerably 
hot oven about three quarters of an hour.* 

A pint of Indian meal, scalded, and mixed in with 
the flour, is by some persons considered an improve- 
ment, but it will require one hour te : 


GRAHAM BREAD. 


Four quarts of unbolted wheat, a ao 
zood yeast, half a cup of molasses, and one table- 
spoonful of salt, mixed with warm water enough to 
make a stiff dough; let it rise six or eight hours: 
wet your hands in cold water to put it into the pans; — 
let it rise in the pans an hour, or until it rises an 
inch ; bake about two hours. It should be very well 
baked. ‘ Peek ae 

THIRD BREAD. ans 

One pint of rye meal; one pint of Indian meal: 
one pint of wheat flour; half a cup of yeast: 
mix it up with warm water into a stiff dough ; set 
it to rise eight hours. Bake it either in loaves 


ee : 


* All kinds of raised bread or cake rise much quicker in a kitchen 2 
in the daytime, when the kitchen is warm, than at night, when the 
fire is out. Therefore, five or six hours in the day are equal to twelve 
at night. In winter. anything made with yeast should be made 
early in the evening, that it may get started to rise before the kitchen 2 
is cold. I keep a piece of an old ironing-blanket, kept clean, to fold — ; 
and lay over the cotton or linen bread-cloth, to ade the bread. warm 
while rising. 3 i ise 

+ If saleratus is objected to, it may be omitted ; but in mye per 
ence the small quantity that I use does not affect the pathent oth rise 
than tu make the bread more tender, pet ae 








PLAIN BREAD AND CAKE. 3 


or biscuit. Wet the hands in cold water to put it into 
pans. Bake it in a hot oven forty minutes. 


BROWN BREAD. 


Two quarts of Indian meal; two quarts of rye 
meal; one large spoonful of salt; half a teacupful 
of yeast; half a cup of molasses; mix it with as 
warm water as the hands will bear; butter deep 
pans; wet the hands with cold water to put it in; 
set it to rise one hour. Bake it ina hot oven four 
_ or five hours; if baked ina brick oven, it is better 
to ome it in the oven all pight. 


ANOTHER BROWN BREAD. 


Two quarts of milk; one cup of molasses; one 
large spoonful of soda; one teaspoonful of salt ; 
Indian and rye meal in equal parts enough to make 
dough not very stiff; bake in iron pans; set in the 
‘oven over night. 


SODA BISCUIT. 


- Two quarts of flour; four teaspoonfuls of cream 
tartar, two of soda, one of salt,—mixed into the 
flour when dry ; then mixit with cold milk to dough ; 
bake them in a quick oven about fifteen minutes. 


SHORT BISCUIT. 


One q’ art of flour; a quarter of a pound of but 
ter; a little boiling water to melt the butter; add 
iil enough to make a stiff dough; cut intg small 
a and bake them quick. 


4 ; _ RECEIPTS. 


BISCUIT. 


Two quarts of flour ; about two ounces of butter; _ 
half a pint of boiling water; one teaspoonful of 
salt; a pint of cold milk; half a cup of yeast, mix 
this well together with the hands, and set it to rise 
over night; in the morning dissolve a teaspoonful 
of saleratus in a little water, and mix it well into the 
dough; roll it, ona bread-board, about an inch thick; 
cut it into small biscuits, and bake them twenty 
minutes. , av 

DINNER ROLLS. eer 

The dough made as above. Cut your dons with — 

a small biscuit-cutter, that your rolls may be all of 
one size; knead them with your fingers, turning the 
outer edges into the middle, rolling up the ends 
small; put them close together in the pan, that they 
may not spread too large. Bake about ear. 
minutes. : 

SOUR MILK. BISCUIT. 


One quart of flour; a pint. of sour milk; one tea- 
spoonful of saleratus, mixed into the milk until it 
froths; stir it into the flour cold; mix it quick, and: : 
bake ae in a quick oven. ) 






leg 


CORN BREAD. 


One quart of milk; two eggs; one piece of but- 
ter the size of an egg; half'a*teacup of white sugar ; 
a little salt; two teaspoonfuls of cream tartar; 
one teaspoonful of soda; half Indian meal, half * 


PLAIN BREAD AND CAKE. 5 


flour enough to make a thick batter. Fill your pans 
about half full, and bake it twenty minutes. 


CORN MEAL CAKES. 


One quart of sour milk; one table-spoonful of 
saleratus, stirred in until it froths; four eggs; one 
_ table-spoonful of salt; as much meal as will make 
a stiff batter; butter the pans; turn in the batter 

half an inch thick ; bake it half an hour. 


CORN CAKE. 


_ Take two cups of Indian meal; one cup of flour; 
two table-spoonfuls of molasses; one teaspoonful of 
soda; milk and water enough to make a batter that 
_ will turn into a baking-pan; and bake half an hour. 
_ The above mixture, fried on a»griddle as buck 
wheat cakes are, is very nice. 


CORN MEAL CAKES. 


One quart of milk; a quarter of a pound of but- 
ter; four eggs; one teaspoonful of salt; (half a cup © 
of sugar, if to the taste ;) fine Indian meal, to make 
a stiff batter; bake it in tin pans half an hour. 


CORN MEAL CUP-CAKE. 


One quart of Indian meal; one quart of sweet 
milk; one small cup of white sugar; two eggs; two 
teaspoopfuls of cream tartar, mixed into the dry — 
meal; one teaspoonful of soda; one of salt: bait 
a pint of flour. Baked in cups. 
i Bes . 


6 RECEIPTS. 


MUFFINS. 


One quart of warm milk; a piece of butter about 
the size of an egg; four eggs; a table-spoonful of 
salt; one cup of yeast; flour enough to make a 
stiff batter; beat it up with a large spoon; put it 
to rise six hours; fillthe rings half full; bake them 
about twenty minutes. : = 


WATER MUFFINS. 


To a quart of flour put in half: ateacup of your 
one table-spoonful of salt; warm Water enough tc 
make a thick batter; beat uapaoitee with a spoon ; 
set it to rise eight ours: butter the muffin-rings; 
prepare the griddle as for buckwheat cakes, Set the 
rings on to the griddle, filling them half full of the — 
batter; bake them about five minutes; then tur. 
them with the rings, or bake- them in the oven 
about fifteen or twenty minutes. 


BUCKWHEAT CAKES. 


One quart of buckwheat flour; half a cup of yeast; — 
»a table-spoonful of salt; warm water enough to — 
make a batter not very thick; beat it well witha 
large spoon, and set it to rise about eight hours; ~ 
heat the griddle, and rub it hard with a coarse 
cloth; have a piece of pork ‘about four inehes 
square on a fork; rub the griddle with it; iin turn 
the batter on in a cakes while hot. . 


_ PLAIN BREAD AND CAKE. 7. 


RYE CAKES. : a. 


Two. cups of rye flour; one cup of warm milk, 
one teaspoonful of saleratus; half a fesse cata! 
of salt; four eggs; beat it lightly fll the cups 
one third fall, and bake one hour.* & 
ee I 





RYE DROP-CAKES. 


One cee ‘of milk ; two eggs; a piece of butter 

4 the size of an egg; halt a teacupful of white sugar; 

se two teaspoonfuls- of cream tartar; one of soda; a 

2 “spoonful of salt, and rye meal enough to ake ay 

ag stiff batter; butter some small brown pans; fill 
_ them half full, and bake half an hour. 






ies FLANNEL CAKES. 

To two ounces of butter adda pint of hot milk 
to melt it; a pint of cold milk; five eggs; flour 
enough to make a stiff batter; one teaspoonful of 
salt ; two table-spoonfuls of yeast; set it to rise in 
a warm place about three hours; butter the grid- 
dle, and pour on the batter i in small cakes. ; 


RICH CAKES. 





Boil a cup of rice very soft; mash it fine; adda 
pint of milk and three eggs; stir ina little flour ; 


ey ‘Small brown pans, the size of muffin-rings, are very nice to bake 

this cake | ; and for Sunderland puddings, small brown pans, nearly 
as deep as acup. They are very cheap, and make the cakes a hetter 
rhape ee common teacups. ‘ 











8 RECEIPTS. 


butter the griddle, and turn on the batter in small 
cakes. Served with a little nutmeg and fine sugar. 


WAFFLES. 


Four eggs to a quart of milk; a quarter of a 
pound of butter; a little salt; flour to make a bat- 
ter not very thick; heat and butter the irons well; 
fill them, and bake them very quickly. If for tea, 
grate on a little nutmeg and ea ge if Bye break- 
fast, only butter them. 


WAFFLES WITH YEAST. 


One quart of warm milk; an ounce of butter; 
three eggs; one gill of good yeast; one table- 
spoonful of salt, and flour enough to make a stiff 
batter; set it to rise six hours, or over night; but- 
ter the irons well, bake quickly, and serve hot. 


RICE WAFFLES. 


A cup of rice boiled very soft, and mashed very 
fine; add a little flour, and make the same as above 


BREAD GRIDDLE-CAKES WITH WATER. 


Soak pieces of stale bread in cold water until 
quite soft; turn them into a sieve, and drain out all 
the water; then rub the bread through a cullender. 
To about a quart of this add three eggs, a little — 
sa.t, and as much milk as will make a thick batter; 
bake them on a griddle, and serve very hot. 


* 


PLAIN BREAD AND CAKE. 9 


BREAD GRIDDLE CAKES WITH MILK. 


Soak pieces of stale bread in milk until they are 
“soft; strain them through a coarse sieve or cullen- 
der; season it with a little salt, sugar, and spice; 
put four eggs to a pint of milk, and as much bread 
as will make a thick batter; bake them on a griddle 
the same as buckwheat. 


SODA CAKE. 


Two cups of sugar, and one cup of butter; beat 
to a cream; five eggs, dropped in; the grated peel 
and juice of a lemon; four cups of flour; two tea- 
spoonfuls of cream tartar, and one of soda; beat 
this well; bake it in drop-pans. 


SODA GRIDDLE-CAKES. 


One pint of milk; two teaspoonfuls of cream 
tartar; one of soda; flour enough to make a batter, 
not very thick; butter the griddle; fry quickly. 
If for tea, spread over them a little butter, nutmeg, 
and sugar; for breakfast, send to the table plain. 


CRUMPETS. 

Two pounds of flour; one gill of yeast; milk 
and water enough to make a stiff batter; set it to 
rise five or six hours; bake it in muffin-rings, on a 
griddle. . 

BREAKFAST CAKE. 


One quart of flour; ‘one pint of milk; three 
eggs; one small cup of white sugar; two teaspoon: 


10 RECEIPTS. 

fuls of cream tartar, put into the flour dry; one 
teaspoonful of soda; one of salt; a piece of butter 
the size of an egg; baked in cups. 


BROWN OR WHITE BREAD BREWIS. ““~——- 


Break up the hard crusts of bread; put them into 
an iron saucepan; put in a table-spoonful of salt, a 
piece of butter as large as an egg, some milk; sim- 
mer it slowly until it is tender. 


SO UPS, 


SOUP-STOCK, ETC, 


Salt should be rubbed on to meat for making 
soups, and the meat be put into cold water, as — 
the salt and heating the meat gradually extract its 
juices. Great care should be taken to skim all kinds — 
of soup, particularly those made from fresh meats; 
the scum rises very thick just before the soup be- 
gins to boil; then is the proper time to skim it. 


STOCK FOR WHITE SOUP. 


Put two knuckles or shins of veal, two onions, 
and two table-spoonfuls of salt, into eight quarts of 
water; boil this six hours; strain it into a stone Jar ; 
keep it in a cool place; when it is cold, take off the — 
fat. The stock of white soups should be seasoned 
with white pepper, salt, a little mace, onions, celery 


| SOUPS. — 


and other Ee tcles, not eet as it is desirable to 
preserve the soup as white as eta When lemon 
or wine is to be added, it should be put into the tu- 
reen, and hot soup turned on to it; for, if put into 
the soup and boiled, a great part of the flavor is lost. 


BROWN STOCK. 


- Take two shins of beef, one of veal, one dozen 
cloves, one dozen pepper-corns, two table-spoonfuls 
of salt, and eight quarts of water; boil this eight 
hours; strain it into a stone ee hel cold, remove | 
the fat. 

This is a very nice stock for brown soups, or to 


use instead of water in making gravy for any kind 


of dark meats, such as beef, mutton, venison, or 
any kind of wild fowl. All kinds of brown soup 
are better to have a piece of butter, a little flour, 
and onion, browned in the soup-pot, before the water 
or stock is put in. Cloves, allspice, India soy, walnut 
_catsup, in fact any kind of dark flavoring or spice, 
may be used in dressing meats and soups brown. 

If you wish*brown or white soup particularly 


_ clear, after taking off the fat, put it to boil; be 


_ up two eggs with the shells; stir them into the 
soup; let it boil half an hour; take it from the fire; 
add a pint of cold water; let it stand half an hour; 
then strain it. This will give you avery clear soup. 


_ Then add vermicelli or macaroni; boil it about | 


twenty minutes. 
The meat that has been boiled for soup makes a 


12 RECEIPTS. 


very nice mince, when well seasoned, and warmed 
with a little of the fat taken from the stock. 
There should not be any vegetable put into soup- 
stock to keep, as it will cause the soup to turn sour. 
Onions, carrots, and celery, are good vegetables 
for all kinds of soup; tomatoes have become a favor- 
its vegetable; the flavor is a great improvement to 
almost all kinds of meat and fish; therefore, if liked, 
this vegetable can be added to any kind of dish, — 
either as a vegetable or as flavoring. If soup is to 
be strained, merely cut the tomatoes up, and put 
them in with other vegetables; if not,-boil them a 
little, and strain them, before putting them into the 
soup. = 
ON BOILING MEATS. ) 
All kinds of fresh meats, intended for the table, 
should be put into boiling’ water, thereby retaining 
the juices. If you wish to give a salt flavor to 
them, boil a piece of salt pork in the water before 
putting the meat in. A nice piece of boiled salt 
pork is a great.addition to all kinds of boiled meats. 
Corned, salt, or smoked meats should be put into 
cold water to cook. Great care should be taken to 
skim the scum off well just before the water boils; 
‘for if the thick scum boils into the water, it is im- 
possible to take it all off, and it will adhere to the ~ 
meats. f 
Some persons, in boiling a leg of mutton for din- 
“ner, add rice and vegetables to make a soup. In 
doing this, both,are spoiled; the mutton is too 


"SOURS. — 13: 


‘faneh at a ss the flavor of the vegetables, 
and the soup is too fat. My plan is to boil a leg of 
mutton, weighing ten pounds, about an hour anda 
half. [To dress it for dinner, see Boiled Mutton.] 
Set away the water the mutton is boiled in until 
next day; then take off all the fat; put the liquor 
into the soup-pot with the bones of the mutton, 
a cup of rice, carrots, turnips, and onions, and 
pieces of the mutton; boil it two hours. This 
makes a nice mutton broth. If more of the mutton 
is left than is required to make soup, you can have 
a nice mince, or a mutton ple. ’ 
_ Any kind of boiled meat is much better served 
in the same manner, and the water and bones used 
- for soup the next day. 
_ If your soup is not very rich with the meat, add 
' a dozen tomatoes; they give a flavor and richness 
to soup. 
. MOCK TURTLE SOUP. 
The calf’s head should be soaked in cold water, and 
washed very clean. To a large head, take six quarts 
of water; boil it four hours; [The head may be 


_ dressed for dinner by directions on page 38 ;] strain 


the liquor into a stone jar, and set it away to cool 
over night, or until the fat cools; then skim off the 
fat; take two quarts of the liquor, one dozen cloves, 
one dozen pepper-corns, salt, two onions, two car- 
rots, and two turnips cut fine; boil this two hours 

eut into small pieces what you have left of the 
head, or as much as is required, put it into a soup- 

eee 2 


14 ' RECEIPTS. 


pot, with the rest of the stock, and boil it one hours; 

strain the liquor in which the vegetables were boiled 

into this, and let it boil an hour and a half; then — 
add three spoonfuls of browned flour, braided into 
half a pound of butter, and a pint of red wme; give 
it one boil. Have ready some forcemeat balls, 
made of some of the head and brains, chopped fine 
and seasoned with pepper, salt, cloves, and sweet 
herbs, mixed very hard with two eggs, and. fried in 
hot butter; also six eggs boiled hard, and two lem- 
ons sliced; -put the forcemeat balls, lemon, the yolk 
of the eggs, and three table-spoonfuls of soy, into 
the bottom of the tureen; then turn the soup on 
this, and send it to the table very hot. All this will 

make about five quarts of soup. WW asake 


CALF’S HEAD SOUP, BROWN. 


Strain the liquor the head was boiled in, and set _ 
it away until next day; take off all the fat; fry an 
onion in a little butter (in the soup-pot); dredge in 
a little flour; stir until brown; cut up two carrots, 
two onions, two turnips, and whatever is left of the 
head, in inch pieces; put them in with the stock, a 
dozen cloves, pepper and salt; boil it about two- 
hours; braid up a little flour and butter; stir it into 
the soup, and boil about ten minutes; add half a 
tumbler of red wine; serve hot. pe 


CALF’S HEAD SOUP, WHITE. 


Take the fat from the stock; put it into the soup: 


* 


ee 


SOUPS. 15 


pot, with one onion, two turnips, a stalk of celery, 
a little mace, white pepper, salt, and one carrot; let 
it boil one hour; cut up the flesh and fat of the 
head in small pieces; put it in, and boil one hour; 
add a pint of good cream; if not thick, add a little 
flour; boil it up once; serve hot. 


50> a GUMBO SOUP. 


Take a shin of veal and an old fowl; put them 
into a soup-pot with two carrots and two turnips 
sliced, an onion whole, and six quarts of water; 
_ boil it five hours; take out the chicken, and cut it 

‘into small pieces; cut two onions up in slices; fry 
_ them brown in butter; then take out the onion, 
and put in the pieces of chicken, and fry them 
‘brown; put the onions into a saucepan; shake a 
little flour into the hot butter, stirring it all the 
time; care should be taken that this does not oil 
or burn. When this is done, put it in with the 
chicken; strain the soup into it, and boil it half an 
hour. Take three quarts of oysters, wash them 
- out of the liquor, strain the liquor into the soup, 
' put the oysters in, and let it boil up once; mix 
three table-spoonfuls of gumbo in half a pint of 
cold water; stir this in the sotip while the soup is 
boiling, but do not let it boil after the gumbo is 
put in. — , 

Send to the table with the soup a dish of boiled 
rice, to eat with it; a spoonful of it should be served 
with each plate of the soup. 


16 RECEIPTS. 


JULIENNE SOUP. 


Put a piece of butter the size of an egg into the 
soup-kettle; stir until melted; cut three young 
onions small; fry them a nice brown; add three 
quarts of good clear beef stock, a little mace, pep- 
per and salt; let it boil one hour; add three young 
carrots and three turnips cut small, a stalk of celery 
cut fine, a pint of string beans, a pint of green peas; 
let this boil two hours; if not a bright, clear color, 
add a spoonful of soy. ‘This is a nice summer 
soup. 3 . 2 

PEA SOUP. 


Put one quart of split peas to soak over night in 
soft water ; the next morning wash them out, and put 
them into a soup-pot with two carrots, two onions, 
a stalk of celery, and four quarts of water; let this 
boil four or.five hours; have boiling water at hand 
to add, as the water boils away much faster in pea 
soup than any other kind; strain the soup through 
a very coarse sieve; have a piece of salt pork 
boiled in another pot one hour; then take it out 
and skin it; put the soup and the pork back into r 
the pot, and boil it gently one hour, frequently stir- 
ring it with a largeyspoon. Great care should be ~ 
taken that it does not scorch. 


PEA SOUP, WITH MEAT STOCK. 


Put about a pint of split peas to soak over night; 
wash them from the water, and put them to boil ip 


ene ees, 


SOUPS. jy 


Tas quarts of good soup niga? with an onion, a 
~ turnip, two carrots,:a stalk of celery, pepper, ay, 
and one ounce of cloves; stir it frequently, that it 
may not burn (as pea soup is very apt to adhere to 
the kettle and burn); strain this through a fine 
3 soup-strainer ; served with toasted bread, cut small, 
and sent to table in a separate dish. | 


es fae 


OYSTER SOUP. 


Take a shin of veal; put it into a pot with three 
: quarts of water, two eee and two onions cut up, 
_ pepper and salt; boil it three hours; then strain it 
all through a sieve; add three quarters of a pound 
- of butter braided in three table-spoonfuls of flour; 
stir it in, and give it one boil; have ready, washed 
out of the liquor, one gallon of oysters; strain the 
liquor into the soup; let it boil up; then put in the ~ 
oysters, and a tumbler and a half of white wine; 
_ give it one boil, and send it to the table very hot. 


WHITE OYSTER SOUP 


Is made the same as the above, with the excep- 

_ tion of the wine; instead of which, put a pint and 

a half of cream, and stir all the time until it is 

; dished. 
> LOBSTER SOUP. 

Take a shin of veal, two carrots, two onions, pep- 
per, salt, mace, and fade quarts of water; boil it 
three or four pane Break up a large lobster, take 
the meat out of the shell, break the shell up, and 

Ox 


18 RECEIPTS. 


put it into a saucepan, with water enough to cover #® 
it. Let this simmer while the soup is boiling; then 
strain all this, and put it back into the soup-pot; © 
cut the lobster very fine, and put it into the soup, 
and boil it two hours. If you have the row of 
cora! of the lobster, grate it, and put it into the 
soup; it adds very much to the appearancé of the 
soup. Adda quarter of a pound of butter, braided — 
into two spoonfuls of flour, a cup of white wine, 
and a spoonful of vinegar, or the juice of a lemon. 


VERY GOOD SOUPS 


May be made with very little expense. In the™ 
winter you can keep cold meat and poultry bones” 
several days, until you have enough to make a 
very nice stock; or the water that mutton, chicken, — 
or turkey, is boiled in. Let it stand in an earthen 
jar, and it will keep in cold weather two or three — 
days. 

A VERY SIMPLE SOUP. 

Skim off the fat from mutton or chicken stock, 
put it into a soup-pot, with two or three carrots, — 
turnips, and onions, a, cup of. rice, the bones and 
bits of cold meat, pepper, salt, and a few tomatoes, _ 
if you have them. Boil it four hours; then take 
out the bones, and send it to the table. 


A ROAST BEEF AND BOILED TURKEY SOUP. 


Take the liquor that the turkey is boiled in, and 
the bones of the turkey and beef; put them into a 


SOUPS. . 19 


“soup-pot with two or three carrots, turnips, and 
onions, half a dozen cloves, pepper, salt, and toma- 
toes, if you have any; boil it four hours, then strain 
all out; put the soup back into the pot; mix two 

_table-spoonfuls of flour in a little cold water; stir it 
into the soup; give it one boil; cut some toasted 

‘bread dice form, lay it in the bottom of the tureen, 
pour the soup on to it, and color it with a little soy. 


ROAST VEAL AND CHICKEN BONES 


Make @ very nice soup, boiled with vegetables 
sas the above; but add a handful of maccaroni, 
break it up fine, and boil the soup half an hour ae 
it ig put in. Color the soup with a little soy or 
_ catsup. 


ROAST VENISON SOUP. 


Break up the bone; put it into the soup- -pot with 
about four quarts of water, carrots, onions, pepper, 
salt, and cloves; boil it three hours, then strain it. 
Take half a pound of butter, braided in three spoon- 
fuls of flour, and stir into the soup; let it boil up 
once; then add half a pint of red wine; cut some 
“pieces of toasted bread in dice form, and lay in the 
bottom of the tureen; turn the soup on to it. 


WHITE SOUP. 


Take as much of the stock as you think you 
want; put itinto a saucepan, with one or two car- 
rots and turnips, one onion, a little rice cr vermi- 


20 RECEIPTS. 


celli, and about one fourth as much water as you 
have stock; a very little mace, pepper, and salt, is 
required. Boil this one hour. Take out the veg- 
etables, and serve it with the rice or vermicelli only. 


A NICE WHITE SOUP. es 


Break up a shin of veal; let it soak in cold water 
about two hours; then put it to boil in four quarts 
of water, with an onion, a little mace, pepper and 
salt; let it boil about five hours. Strain it through 
a sieve, and set it away to cool until the next day. 
Then Pike off all the fat} wiping it with a cloth, to be 
sure; put it to boil. When quite hot, if not wel 
eened: add whatever may be renee mix two 
spoonfuls of ground rice with water; stir it in till 
it boils, then add a pint of good, sweet cream, and 
give it one boil. ‘ 


_A WHITE VEGETABLE SOUP. 


Take a third as much water as you want soup; 
two carrots, two turnips, and two onions, cutting them 
in dice form; a very little celery, a table-spoonful 
of salt, and a little mace. Put this all into a sauce- 
pan, boil it one hour, add the two thirds of stock. 
Boil this all together three quarters of an hour. If 
it is not seasoned to your taste, add whatever is 
required. 

VERMICELLI SOUP. 


Put a shin of veal, one onion, two carrots, two 
turnips, and a little salt, into four quarts of water. 


~ SOUPS. ya Bs 


Boil. this. three hours; add two cups of vermicelli, 
‘and boil it an hour ais a half longer. Before serv 
‘ing, take out the bone and vegetables. 


- ANOTHER WHITE SOUP. 


ates soup as above. Beat up two or three eggs ~ 
‘and. put them into the tureen; then strain the soup 
through a sieve on to the eggs, stirring them all 
‘the time. Send it to the table immediately, as the 
eggs will settle if allowed to stand. 


og A TOMATO SOUP. 


~ Boil a shin of veal three hours, or take some 
‘soup stock. Cut up two onions, two carrots, and 
two turnips, and put with it; also pepper, salt, and 
one dozen tomatoes. Boil this two hours, and 
strain it through a sieve. Toast some pieces of 
bread a light brown, cut them in dice form, and 
put them into the tureen. The soup should be 
turned on to the toast just before it is taken to the 
table, as soaking long spoils it. 


“. MUTTON BROTH. 


ee - Boil a shoulder of mutton in four quarts of water 
two hours. Add one onion, two turnips, two 
carrots, cut fine, one table-spoonful of salt, and one 
cup of rice. Boil this an hour and a half; = Cut a 
little parsley, and put it in five minutes before dish- 
ing. Dish the mutton with drawn butter and capers. 
Garnish the dish with carrots and turnips. 


+ TG 
F ati, 


22 RECEIPTS. 


A SHIN OF BEEF SOUP. 


It is better to have the beef boiled the day before | 
the soup is wanted; if that is not convenient, have 
the shin cracked up well; put it to boil in five or six 
quarts of water; boil it five or six hours; skim 
it very often. Cut up very fine half of a white eab- 
bage, chop two turnips, three carrots, and three 
onions; put them into the soup, with pepper and 
salt, and boil it two hours; half an hour before 
serving, take out the bone and gristle. If you have 
some raised dough, make up a dozen little balls the 
size of a nutmeg, and drop them into the pour and 
boil it half an hour. 


OX-TAIL SOUP 


May be made as the above. Straining the veg- 
etables out, put the soup back into the pot; mix a 
pint of thickening of flour and water, seasoned with — 
pepper, salt, and a little clove; stir this all into the 
soup, and let it boil half an hour. The ox-tails aro — 
dressed the same, and put in instead of the shins. 


e 
ANOTHER OX-TAIL SOUP.*~ 


Put three ox-tails into three quarts of water, with 
halfa-dozen cloves, a little salt and pepper; boil 
three hours; strain the soup into an earthen pot; 
let it stand until the next day, then take off all the 
fat. Cut two onions in small pieces, fry them in 
butter; cut the tails the same; put them in with the 
onions, and fry a nice brown; cut up two carrots 


SOUPS. 22 

4 
two turnips, and half a head of white cabbage. put 
them Into the soup with the onions and tails; boil 
two hours. 
1 GIBLET SOUP. * 


_. Take a scrag of veal, one dozen giblets, a little 
mace, pepper,.salt, two onions, two carrots; put 

‘them into a pot with three quarts of water, and 

boil it three hours; strain the soup; cut up the giz- 

zard and braid up the liver; put them into the soup; 
_ mix two spoonfuls of flour witha quarter of a pound 
of butter. Stir this into the soup with a cup of red 
: Brine; and let it boil up once. 


COLD BEEF : BONE, PIECES OF STEAK, ETC. 


Put them into a pot, with three or four quarts of 
water, two or three carrots, turnips, and onions, a 
_ few cloves, pepper, salt, and half a dozen tomatoes, 
if you have them; boil it gently three or four hours; 
then strain it all out; put the soup back into the pot; 
mix a table-spoonful of flour with water, stir it into 
the soup, and let it boil ten minutes. Cut some 
pieces of toast fine, and put in. 


A BROWN BEEF SOUP. 


Cut what is called a vein of a round of beef ina 
square, handsome form, weighing about six pounds; 
put it into a pot with Bae or five quarts of water, 
a dozen cloves, pepper and salt, and boil it dlfves 
hours. Out in dice form some carrots and turnips; 
chop up two onions and a head of celery; toast 


24 REUEIPTS. 


brown two slices of bread; put them all into the 
soup, and boil it two hours. Then take out the 
meat, if it is not quite brown enough, and add a 
little soy. 

This piece of meat makes a very nice dish nex} 
day. Cut up two carrots, one turnip, and two 
onions, in dice form; put the meat and vegetables 
into a saucepan, and add pepper, salt, a little clove, 
and just water enough to cover the meat; stew it 
gently two or three hours; take out the meat; mix 
a little flour in water, and two spoonfuls of mixed — 
mustard. Stir these into the gravy, give it one boil, 
and turn the gravy and vegetables over the meat. 


A SOUP MADE QUICKLY. 


Take two quarts of soup stock, put it to boil with 
an onion, two carrots, and one turnip chopped fine, ~ 
and season it with pepper and salt. If it is made of 
brown stock, add half a teaspoonful of cloves, and 
boil it half an hour, then add a cup of red wine; but 
if it is made of white stock, put in half a teaspoonful 
of ground mace and a cup of white wine. 


BEEF SOUP. 


Take a head of celery, one quarter of a white cab- 
bage, shaved very fine, three carrots, two turnips, — 
and two onions, cut very fine; put this all intoa ~ 
soup-pot, with two quarts of cold water, and boil it 
two hours; then add two quarts of the beef stack 
boil this one hour; then take three spoonfuls of 





- SOUPS. 25 


. ‘But, mixed smith half a pint of water and a little 

~ salt and pepper ; stir this into the soup half an hour 

before serving it; put two table-spoonfuls of India 
soy into the Fon: turn the soup on to it, stir it 
up, and serve it very hot. 


Pee '-*  GLEAR BEEF SOUP. 


~ Make it as the above; put some pieces of bread, 
toasted brown and cut into dice form, into the bot- 
tom of the tureen, and strain the soup on it through 
a sieve. ‘ 

. CARROT SOUP. 

Put a piece of butter into the soup-kettle; stir 
until melted; dredge in some flour; put in two 
onions, cut very fine; fry them a nice brown. To 
this add three quarts of good soup stock, white or 
brown, two turnips, and a head of celery, cut fine, 
_ four good carrots, grated; boil two hours. 


* OCHRA SOUP. 


Take half a dozen ochra pods, cut them small, 
half a dozen young onions, half a dozen young carrots, 
- three or four turnips, a stalk of celery, a bunch of 
thyme, plenty of salt and pepper, and three quarts 

of good, white soup stock; boil two hours. Served 
with a dish of boiled rice, to eat with it, or toasted 
bread. 

5 GREEN PEA SOUP. 


Put a shin of veal to boil in four quarts of water, 
with two onions, two carrots, pepper and salt; let it 


26 ‘RECEIPTS. 


boil four hours; then add two quarts of green peas, 
not very young; let it boil an hour and a half. 
Strain the soup through a sieve or soup-strainer ; 
add quarter of a pound of butter; stirit up; boilit - 
fifteen minutes. 


FISH. 


A VERY NICE CHOWDER. 


Take a cod and haddock.; skin them, and take out 
the bones. Put the heads and bones on to boil in 
about three quarts of cold water and a little salt. 
Cut the fish in small pieces, about four or six inches 
square; washand wipe them dry; flour them alittle. 

Cut about a quarter of a pound of salt pork in 
thin slices; fry them a nice brown; cut up two- 
onions and fry them in the fat of the pork, but be 
careful not to burn or have them too brown; take 
out the onions and pork. ae 

Have ready six potatoes, cut in thin slices. Put 
a layer of fish into a pot (having the pork at the 
bottom), with a little fried onion, potatoes, pepper 
and salt; dredge in a little flour; another layer of 
fish, ‘een the onions, potatoes, pepper, salt, and 
flour; and so on until all is in. Then strain the 
water that the heads and bones have been boiling 
in, through a cullender, on to the fish; if not enough 





FISH 27 

- ‘ 
to cover the fish, add hot water. Split six crack. 
ers, dip them in cold water quickly, and put them 
over the top; set it on the fire; let it boil thirty 
- minutes. 

- Then add a quarter of a pound of butter and 
two “spoonfuls of flour, braided together, and a 

glass of white wine, if you like; let it boil a few 

minutes; just before dishing, add a quart of cream 

or milk; give it one boil, and it is ready for the 
table. 

Pye CHOWDER. 





Take a cod weighing about six pounds, and a 
haddock weighing four pounds; cut them in pieces 
about six inches square, wash them clean, and wipe 
them dry, and dredge them with a little flour; cut 
into slices about a quarter of a pound of salt pork 
and two onions ;*fry the pork a nice brown in a 
pot large enough to make the soup in; then take 
out the pork and fry the onions, and be careful 
not to burn them; when these are done, put into 

_ the hot fat a layer of fish; then put in a little of 
the onion, a few bits of pork, a little pepper and 
“salt; dredge in_some flour, and,.if you like the 
flavor, put in a little tomato, then another layer of 
fish, and then the seasoning, and continue this until 
the fish and seasoning are all in the pot; split eight 
hardferackers, dip them into cold water, and lay them 
over the fish; put in hot water enough to cover the 
fish, and after it begins to boil, let it boil thirty 
‘minutes. Some like half milk and half water; if 








re : > 
Mery % 


boil. Lay it into cold water, with a handfu. 
and let it remain one hour; Then ‘Scrape and 
ie clean, rub a little salt and cayenne | pepp 

of body, flour a cloth, pin the fish up tight, an 














a bunch of ae a little mutmeg: salt and p ie 
put this on the fire, stirring till*it forms a 
sauce; stir in a quarter of a pound of butt 
strain the sauce through a sieve; puta little C a 
dish ; then lay the fish on to the dish, and turn the 
sauce over it; beat to a froth the whites of 
eggs, and spread over the whole ; set in the: ¢ 3 
and bake half an hour. Be careful to bake it onl 
a very light color. This is a very handso 
for company ; it is very nice witht _ th 
not s so handsome. es 
pic BOILED COD, 


The head and shoulders is considered th 





eas 


FISH. 29 


into boiling water; after it begins to boil, let it boil 
_ thirty minutes, or ue to the size ae the fish; 
serve it with awk butter or oyster sauce. 


BAKED COD. 


_ A fish weighing six or eight pounds is a good size 
to bake; it should be cooked whole to look well. 
Make a dressing of bread-crums, pepper, salt, pars- 
ley, and onion, and a little salt pork chopped fine; 
mix this up with one egg, fill the body, sew it up, 
lay it into a large pan; lay across it some strips of 
salt pork to flavor it; put one pint of water anda 
little salt into the pan; bake it.an hour and a half; 
baste it often with butter and flour; dish the fish; 
shake into the gravy a little flour, a little butter, 
‘and two spoonfuls of tomato or walnut catsup; give 
‘it one boil, and turn it over the fish. 


BROILED SCROD. 


Take a small cod, or the tail of a large one; sprin- 
kle a little salt over it, and let it remain over night; 
in the morning wash off the ‘salt, and wipe it dry ; 
set the outside to the fire first, and let it broil 
gently half an hour; when it is dished, rub it with 
a little butter and a very little pepper; send it to 
the table very hot. : 

a HADDOCK. 
Cut into square pieces a haddock; lay them inti 
a@ saucepan, with a little salt, red pepper, a hi ‘ttle | 
‘ 3% 












30 RECEIPTS. . 


mace, and some small pieces of butter; dredge ina 
little flour or cracker-crums, and then put in an- 
other layer of fish and seasoning; cover this tight, 
and let it simmer gently one hour; dish it very 
carefully, and turn the gravy over the fish. 


TO STEW HADDOCK IN ITS OWN LIQUOR. 


Take a haddock, split it open, and take the bone 
wholly out; then cut the fish into square. pieces 
about the length of your finger; take some pounded © 
mace and cayenne mixed, and put it upon the pieces — 
of fish with your fingers in spots not quite an inch ~ 
apart upon the inside; then butter the sides and _ 
bottom of a large stewpan, put the fish in skin side 
down, close together, but not one upon another. ~ 
‘The pan must be cold when the fish is put in; let 
it stew slowly about an hour and a quarter; just 
before it is quite done, mix some butter and flour 
well together, add a glass of white wine, and, when 
well mixed, turn it into the pan, and let it boil about 
ten minutes; when ready for serying, take the fish 
out carefully in a deep dish, the spiced side up, and 
pour the gravy over it. 


FRIED COD AND HADDOCK. 


Cut the fish in pieces about the size to _— at 
table; wash and wipe them dry; roll them in Indian 
eal. Fry some pieces of salt pork; take out the 
pork, and put into the frymg-pan some lard; when 





FISH. 31 


it is quite hot, put in the fish, and fry it u light 
brown; dish it with the fried pork; serve with 
_ drawn butter in a sauce tureen. | 


i ‘FRIED SMELTS. 


Split them just far enough to clean them; lay 
them in salt and water, and let them remain an 
hour; then wash them clean, and wipe them dry; 
have ready two eggs beat up in a plate, and some 
eracker-crums in another plate; put about two 
pounds of lard into the frying-pan, set it on the 
fire until it is very hot, dip the smelts into the egg, 
roll them in the crums, and put them into the 
boiling fat; fry them a light brown; serve them 
hot, with drawn butter. 


FRIED PERCH. 


~ Clean “all off but the heads; prepare them the 
“same as smelts. They require a longer time to fry 
than smelts, being larger and thicker. 
Fresh cod’s tongues, fried in the same way, are 
very nice. 
FRIED SALMON. 
Cut the salmon into slices half an inch thick, 
shake some flour over them, and fry them in butter, 
or in sweet oil, or with egg and crums, as smelts. 


FRIED HALIBUT 


Ts fried the same way as salmon. 





32 RECEIPTS. 


BOILED SALMON. 


“Salmon should be well cleansed, but not soaked — 
in water; rub a little salt into the body ; flour re | 
cloth, Ain pin it up, and put it into boiling water. 
For a piece weighirig six pounds, after it begins to — 
boil, let it boil about half an hour. Serve it with 
drawn butter and eggs, or lemon fish sauce, or pees 
ster sauce. 


BROILED SALMON. 


It may be either cut in slices, as fried peel or. a 
split to the tail; broil it very quick, and when it i is — 
dished rub some butter over it. | 


a 


BOILED HALIBUT. 


Some like the tail best, but the next cut is nicest, 
and a much handsomer piece to dish. Rub a little 
salt over it, and lay it in cold water a little while; 
then wash it, and scrape it very clean; put it into — 
a floured cloth, and then into boiling water. A 
piece weighing eight pounds will eaEee eae 
five minutes to cook. 


BROILED HALIBUT. 

The nape, corned, is the best piece for broiling. — 
Wash it, and wipe it dry; sprinkle a little four over 
it; put the outside to the fire first, and broil it mod- 


erately half an hour. When it is dished, fae aa 


little butter and pepper over it. 


* 


- Biya" eo rr 


FISH. 33 


BROILED MACKEREL.» 


“split it down the back; sprinkle it with a little 
salt at night; the next morning wash off the salt, 
* wipe it dry, and broil it before a quick fire; put the 
outside to the fire first. When done, Bpread over 
it some butter, and send it to the table very hot. 


BOILED MACKEREL. 


- Draw the inwards out at the vent, and then put 
the mackerel, if two, into separate cloths; boil them 
twenty minutes, and serve them with drawn butter. 


a Fs 


SMALL MACKEREL .” 


Are very nice, gashed and fried the same as cod- 
- fish. j 
SALMON TROUT. 


“Salmon trout are broiled or fried the same as 
mackerel. Serve it with fish sauce. 


TAUTOG, OR BLACK FISH. 


This fish is very hard to clean. Lay them. in a 
‘pan, and pour boiling-hot water over them; then 
scrape them very hard until you get off all the 

scales; then wash and clean them in cold water. 
Let them lie in salt and water a while. Make a 
dressing of bread-crums, pepper, salt, a little clove, 
a great deal of parsley, one onion, and a little salt 
pork, chopped fine; mix this all up with a little 
butter; then stuff the fish, and sew it up; put it 


em RECEIPTS. 


close the door; let it stew eone one hour ‘ne ie 
half; baste it very often with the wine and butter. 

When the fish is done, thicken the gravy with a 
little flour and butter ; give it one boil, a turn it: 





over the fish. . 4 ee 


TO STEW TAUTOG IN CLARET. 


Cut in small pieces one onion; fry it a nice. 


brown; take out the onion; put in the fish; fry it 
enough to brown it in a plenty of pork fat; take — 
out the fish carefully to preserve the form; then — 
thicken the gravy with flour, adding a halfpmt of — 
water and one pint of claret wine, a little mace, - 
pepper, and salt;-simmer this together; ie in ~~ 


fish, and stew it half an hour. ; 
- 
BLUE FISH, BAKED. 


Make a dressing of about two cups bread-crums, : 


a little fat pork chopped fine, a plenty of parsley, 
pepper and salt, one egg, ieee well together, and 


stuff the body of the fish, and sew it up. Fry avery 


oie 7” 
By 7 as 


little pork a nice ‘owns add half a teacup of hot — 
water; lay the fish in; dredas it well with flour, — 
put small pieces of butter on to the fish, and bake 
one hour; baste it often; dish the fish; add a little — 
more water and flour and butter; give it one boil, — 





FISH. os 35 


. and turn it over the fish; saci it with slices of 
~ lemon, or horseradish See 


ae 
wS 


Se 


TO BROIL A BLUE FISH. 


: - Split it in the back; set the skin side to the fire 

a: first when done, turn the other side; a fish weigh- 

ing three pounds reqpires half an faith to broil; 

_ when dished, rub over it a little fresh butter, and 
_ very little pepper and salt. 


BLUE FISH, BOILED. 


A fish weighing seven pounds requires three 
sae of an hour to boil it. Serve it with drawn 
butter and eggs, or lemon fish sauce, or parsley and 
butter. | 
| TURBOT. 


We have a flat white-fish brought to our market, 
very nearly the same as English turbot. To cook 
them, scrape them clean; wash in salt and water ; 
wipe dry; lay whole ina long pan; dredge with a 
little salt and flour; sprinkle on a little ground 
mace; pour over it a pint of red wine and a pint of 
water; let it stew until done. A common-sized one 
_ bakes in about an hour. By putting a fish-drainer 
- into the pan under the fish, you can serve it with-. 
_ out breaking. Dish it on a long, flat dish. Braida 
,ittle flour into a quarter of a pound of butter; stir 
it into the gravy with two spoonfuls of anchovy 
gauce or walnut catsup; give it one boil; turn it 
over the fish; garnish it with lemon. 


36 ! RECEIPTS. 





BAKED SHAD.+ — 


Cut the fish: down from the gills about six inci. 
take out the inwards ; wash and scrape it clean, tak 
ing off all the scales; wipe it dry; make a dressing 
of bread-crums, a little chopped parsley and pork, © 
pepper, salt, and butter; fill up the shad with the 


stuffing, sew it up, and lay into a baking-pan; lay on ; 


it some thin slices of pork or bits of butter; dredge — 


on a little flour; bake about forty niin when | 


done, dish the shad; then add to the gravy a piece’ 
of butter, some pepper and salt, and a little hot 
water; give it one boil, and turn over the fish; 

garnish with parsley. . es 


BROILED SHAD. 


Scrape and scale a shad; split it down the eee 
wash it clean; wipe it dry; lay the flesh side on to 
the agen broil ten or fifteen minutes; then 
turn it skin down; broil ten minutes; dish it, and 


rub over it a little sweet butter; send hot. 


EELS. 


After they are skinned, turn boiling water over 
them, and let them remain about half an hour. 
To them, cut them up in pieces apouk six mches- 
long, and a them the same as codfish. | 


BAKED EELS. 


_ Sprinkle some flour over them, and some pieces” 


‘of butter; put them into a pan with a litile water, 


* 





setae 


ra 


FISH. 37 


and bake them half an hour. When they are dished, — 


make a gravy in the dish that they were baked in, 


with some butter, flour, a little water, mustard, and 


“f catsup. Give it one boil, and turn it on the eels. 


SALT FISH, OR DUN FISH. 


oT you wish to cook a fish whole, put it into the 
fish-kettle with six or eight quarts of water at 
night; the next morning, wash it clean out of the 


water, wash out the kettle, put in the fish again, 


with as much clean water as at first, and set it so 


near the fire as to scald, but not to boil. One hour 
before dinner-time, take the fish up into a pan of 


clean cold water, wash off all the skin and fins, 
wash out the kettle again, and lay in the fish care- 
fully; add fresh water, and set the kettle on the 
fire to boil thirty minutes; dish it in a clean nap- 
kin, on a fish-dish; to eat with drawn butter and 
pork scraps. 

To make what are called scraps, cut a quarter of a 


: pound of fat salt pork into very small square pieces ; 


put them into a frying-pan, stirring them frequently 


until the fat is extracted, and the scraps are done 


_ with boiled beets. Beets should always be served 


light brown. 

If you do not wish to cook a whole fish, cut it 
into pieces about eight inches square; when dished, 
garnish with eggs boiled hard, and cut into slices, 


with salt fish. 
£ 





$8 - '. RECEIPTS. 


TO MINCE FISH. 


Chop the fish very fine; chop half as much more 
boiled potatoes as fish; fry out the pork as before 
stated; mix the potatoes and fish together; put it 
into the hot fat, stir it up well, add a little hot 
water, and a piece of butter the size of an egg; 
stir it all up well until it gets very hot; let it stand 
until it browns a little, and serve it hot. Or mince 
the fish as before doped make it into balls, and 
fry them in pork or butter. 


. 


MINCE FISH BALLS. 


Prepare the fish as above; make it into balls the 
size of an egg; drop them sie hot fae and fry a 
nice brown. 


‘DROILED SALT FISH. 

After being prepared by -boiling, take a nice 
tender piece, broil it about five minutes a nice 
brown; spread on a little butter. It isa nice relish 
for breakfast. 


SALT FISH WITH EGGS. 


Take anice piece of tender salt fish; pick it fine; 
put it into a frying-pan; add two table-spoonfuls of 
boiling water, a piece of butter half the size of an 
egg,a very little pepper; set it on the fire, stirring 
it constantly until the butter melts; break in four 
eges, stirring it constantly until the eggs are cooked, 
Served very hot. . 





FISH. 39 


STEWED OYSTERS. 


* Wash a gallon of oysters; let the liquor stand 
and settle about ten minutes; strain it through a fine 
sieve into a saucepan; add one third as much cold 
water as liquor, and a quarter of-a pound of butter; 
_ braid into it a little flour or cracker-crums, and stir 
this into the liquor ; adda little Cayenne pepper, and 
mace, if liked, and boil this up; add the oysters, 
toast half a dozen crackers, and butter them a little ; 
lay them into the oyster-dish, and pour the oysters 
‘on to them. Before dishing, add a wineglass of 
white wine, or halfa oe of vinegar. 


a Ax 


| . SCALLOPED OYSTERS. 

“Wash out of the liquor two quarts of oysters; 
pound very fine eight soft crackers, or grate a stale 
loaf of bread; buttera deep dish, sprinkle ina layer 
of crums, then a layer of oysters; a little mace, 
pepper, and bits of butter; another layer of crums, 
another of oysters; then seasoning as before, and so 
on, until the dish is filled ; cover the dish over with 
bread-crums, seasoning as before. Turn over ita 
cup of the oyster liquor, or a cup of white wine; 

set it into the oven for thirty or forty minutes to 
brown. ~ 
FRIED. OYSTERS. 


. Take lace oysters, wash them clean out of the 
liquor, and wipe them dry; dip them in eggs, and 
then in crums, and fry them in hot fat. 












Is very nice in warm weather, to | 
meats instead of bake ae 


A DISH OF RAW. OYSTERS. me 


, aoe cut in halves, should always be served 
raw oysters. AY See ee 


OYSTER PIE. 










white wine; add a cup ef very fine ‘cracker-c 
and some little bits of butter; put them into 
_ pie-dish, lined with paste ; add half the liquor. a 
dish must be quite full, and covered with a rich Pp 
x pastes baked until the crust is done. gee ae 


Fae ANOTHER OYSTER PIE, 


Grins the pie- -dish half way up with | oe fi 
dish with pieces of stale bread; place the’ ¢ cove 


paste 0 ver this; bake it about fifteen. or twen 
if the crust; have ready 8 some 









pred as for patés; fill the — er on the crust, 
Be to table hot. 


ae oe PATTIES. 


_ Line small patty-pans with a good paste; cut 
some covers to the pans with a rich puff paste; 
bake the crust on tin sheets; wash a quart of oys- 
_ters out of the liquor, and put them into a sauce- 
pan; add a piece of butter the size of an egg, half 
a teaspoonful of mace, a wineglass full of white 
_ wine, the juice of a erate and a very little flour ; 
give them one scald, stirring all the time ; fill the 
patties, put on the crust, and send to ne table 
immediately, as the crusts should not get soaked 
before using them. 


CURRIED OYSTERS. 


Wash a quart of oysters from the liquor; put the 
liquor into a saucepan; braid up one quarter pound 
of butter with two table-spoonfuls of flour; stir 
this into the liquor with one table-spoonful of curry 
powder. Let’it come to a boil; put in the oysters ; 
give them one boil; serve in a deep dish. i 


STEWED LOBSTER. 


Take out all the meat and soft part from the 
body, and cut it up into small bits; put them into 
@ saucepan, with two cups of white stock, a little 
mace, Cayenne, and salt; dredge in some flour, some 
vits of butter, and tae it about ten or fifteen min: 

4% 


“ 


FISH. 4y : 


~ i. 
: > 





_ vinegar or Whites Wine. 


Sie bod we ee” 
sabe “CURRY LOBSTER, 







j 
= 













scsbottalé of flour, one of curry npowdae 
pepper and salt, and the soft portion of the 
Stir this all typetien add a cup of cream 
one boil. Put it on to the lobeves and let imn 
two minutes. 2 eg ate 
Be Sone eS ‘LOBSTER: PIE. 


gi Set 


- 4 : 
LOBSTER FOR VOL-AU-VENT. 





y at 


‘Take a very tender lobster, cut it in small 01 
put them into a in with a little ACG ge 


Se eae. OYSTERS FOR THE SAME. pee is 


we 






c iach a quart of oysters ; put them ihtau a 
= pan with -o of butter the size > of an 288, 8 . 










: MEATS, 


2, ‘BOILED CLAMS. 


V sah lean a peck of clams; ous them into an 
on pot with two quarts of water; boil quarter of 
~anhour. Put them into a large deep dish, and let each 
person open for themselves that ree may enjoy 
hem hot. To be eaten with pepper and mopar. 
he hae is ay nice to drink. e 
0 5 eens, 
LER | CLAM CHOWDER. 
: 2 Wash. the clams ; put them into a large pan; turn 
: - boiling water over them; cover them tight; let 
Esiiéin stand ten or fifteen minutes; take out all the 
clams; cut off the black heads; flour, and season 
- them well with a little nutmeg, mace, pepper and 
salt. Take three quarts of the liquor, and put it intoa 
saucepan to boil; to half a pound of butter braid in 
three table-spoonfuls flour; stir into the liquor; put 
in the clams; let it boil fifteen minutes. If you 
like, adda pint of cream or milk. 


MEATS. 
ROAST BEEF. 


on piece of beef weighing ten pounds requires 


eis hours to roast. Allow ten minutes to every — 


_ pound over or under this weight. Do not put the 
meat too close to the fire at first. When half done | 





B.. 





44 RECEIPTS. . iGo 


turn the fat out of the roaster; then baste the meat 
with the drippings two or three times. Do not 
salt or flour it until nearly done. Just before 
dishing, dredge on a little salt and flour, baste it 
well, and set it close to the fire to froth. , 

The second cut of the surloin, the second cut of 
the ribs, and the back of the rump, are considered 
the best parts for roasting. 


TO MAKE A GOOD BEEF GRAVY.. 


Take the drippings from the meat; turn into a 
saucepan, and add a cup of boiling water; shake 
in a little flour and salt, and let it just come to a 
boil, stirring it all the time; add a table-spoonful of 
soy or tomato catsup, 


BEEFSTEAK. 


A rump steak is the best; a surloin is the next 
best. To broil a steak requires a quick fire. If 
cooked by a range, it should” be put in front, and 
not on the top. Never use a fork to turn the steak, 
nor salt it while cooking. 

A steak kalf an inch thick requires ten minutes, 
and one an inch thick requires fifteen minutes. 
Have ready a hot dish; put the steak upon it, and a 
little butter upon both sides; salt and pepper to suit 
~ the taste; adding a little tomato catsup to the gravy 
improves it. 

Waterman’s patent gridiron is the best to use with 
a range. . - 















MEATS. 


_ BEEFSTEAK, WITH OYSTER SAUCE. 


ok the steak as above. Take the liquor of a 
i of oysters, put it into a saucepan, with about 
xX ounces of butter mixed with a little flour, and 
it come to a voil; turn in the oysters; let this 
e table very Tio. wi 


* 
BEEFSTEAK, WITH SMOTHERED ONIONS. 


aoe the beefsteak as before directed. Cut up 
. six onions very fine ; put them into a saucepan with 
; a cup of hot water, a piece of butter about the size 
i 4 an egg, some pepper, salt, and a little flour ; let it 





- stew until the onions are quite soft; turn da over 


as steak Oe hot. ~ 


BEEFSTEAK SMOTHERED WITH ONIONS. 


Cut up six:onions very fine; put them into oh 


_ saucepan with two cups of hot water, a piece of 
. butter. the size of a cup, pepper and salt; dredge 
ina little flour; let it stew until the onions are quite 

- soft; then fae the steak broiled as above; | 
* into the erepan with the onioge “le t simmer 








FILLET OF BEEF. 


“Take a surloin or second cut of the rib ; take out 
fey bones with a sharp knife; skewer it round in 
good shape ; lay the bones into a large saucepan, 
Pot two onions, one carrot, a dozen cloves; then 





il up once; turn i on the steak, and send it to © 





‘ye 



















ss: meat, er det stock or water enough 
cover it; let it cook slowly two” hours; 


: meat; ‘kin all the fat st bac - ee K 


ur ° 
U een e 


ANOTHER FILLET OF BEEF. 


of a beef oak pepper, sali: a ge 
. oe one onion; let it simmer two hours; di 


: the rest to table j In = gravy-tureen. < ae : ooh “ 


ALAMODE BEEF, 


Take a piece of the rommd of beef, weighi 
crime in ae form of a rou “Take half a 
spoonful puppet one of salt, one of ground an 


sweet herbs, one of aes one. ah salt, half a 1 On 
_ of pepper, and two eggs. Mix them wlll: | toge ether 
Make holes in your meat about two eat D 





mena ae 


m onion full of*cloves, put. it into the pot, and add 
“one quart. of water and one quart of red wine; 
place skewers in the pot about two inches from the 
bottom ; lay your beef on them; cover the pot very 

tight, to prevent the steam tory escaping; let this 
§ stew bently four hours; turn the meat two or three 
‘times while cooking; turn a pint of red wine over 
the meat; let it stew an hour longer; thicken your 
gravy with a little flour and alittle salt; skim off the 
fat, and boil it up once; turn a part over your 
fee when dished, and send the remainder of it to 
table in a sauce-tureen. 


BOUILLI BEEF. 


Pat - a part of a brisket of beef, weighing six 
| nds into a saucepan, and cold water enough to 
cover it; let it boil until the scum rises, and skim 
it nicely add two carrots, two turnips, and one 
onion, cut in dice form ; stick an onion full of cloves ; 
let all this simmer three hours; add one tumbler 
of red wine, two teaspoonfuls of mixed mustard, 
and one table-spoonful of soy; let it simmer one 
hour. When done, sprinkle over it some pickled 
cucumbers, cut very fine; stir a little flour into 
your grayy, give it one boil, turn it into the dish 
with the meat, and send it to the table very hot. 


A BEEF PIE. 


‘Take cold roast beef or steak; cut it into thin 
slices, and put a layer into a pie-dish; shake in a 















s little. ae pepper, wi alte Jone 
you have it), or onion | chopped ver 


spread it over the pie as a crust, an inc h 
brush it over with egg, and bake it about 
five minutes, | 


BEEF OLIVES. Se ae 


Have ts some jane made of beef, : : a 
salt pork, one onion chopped very fine, one c 1 
bread-crums, pepper, salt, cloves, and sweet n 
joram ; mix all this up with: an. CBs. a it ae 


with a little butter. They require ae ovate 
minutes’ cooking. Dish your olives; add to the 
gravy half a cup of boiling water, a iecnall piece 
butter, a little flour, and two teaspoonfuls of s 
give this one boil, and turn it oyer the olives : 
Seu to send to the table. ; 









TO PREPARE SPICED BEEF. 


ne salt, a little sugar, cloves, allspice, pepper, and 
saltpetre ; roll the beef up tight, and tie it. 
To thirty pounds of beef allow a cup of salt, a 
ow of spice (the spice is not to be ground), a 
_ piece ‘of saltpetre the size of a nutmeg, broken 
fine ; pack the beef, when prepared, into a keg; 
add one quart of good vinegar, and enough beef 
brine to cover the beef; let it stand about one 
-sweek, when it will be fit for use. This ee keep 
six months or more. : 
 Boila piece of this beef weighing eight a 
six hours; press it eight Bey to be served cold. 


“BOUILLI A 


Take a fresh beef hae lay it in cold water | 


one hour; then put it into boiling water ; let it 
boil three hours; lay it into cold water a few min 
utes; skin it very nicely, and set it away until next 
day; then put it into a saucepan; just cover it 
_ with water, or beef stock if you have it; cut up 
_ two carrots, two onions, a little celery, one turnip, 
im nice square pieces about as large asa die; put 


all into the saucepan, with a dozen cloves, a little 


pepper and salt; let it stew an hour and a half. 

_ then add half a tumbler of red wine, a table-spoonful 

of mixed mustard, and one of soy ; let it simmer half 

van mo Mars dish the tongue, placing it in the middle 
5 


a ee 
sy" -) 
* Ad 


MEATS. ee 













oe ee 
fine ; : sprinkle it over the tongue, %, -* 


CORNED BEEF. 


60, i it looks much nicer, and cuts better. : : ox 


EDGE-BON E OF BEEF, 


Weighing ten pounds, should be . bole 
sors, as this piece should be a little. rare. e shee Ce 


* 


MINCED CORNED BEEF. 


ra turn it on to a flat dish, and ape it Ww 
little baraless This is a nicé breakfast dish. 


* 


BRISKET OF BEEF seul 


five or six hours to boil. Make a dressing of 





MEATS. | | 51 


ois : -erums, pep er, salt, sweet nerbe a little mace, and 
se ‘one onion Sopped fine and mixed with an egg. 
e Put the dressing i in between the fat and lean of the 


- beef, and sew it up tight; flour a cloth; pin the 


ve 


beef up very tight in it; boil it five or six hours. 
When it is done take the cloth off, and press it 
5 until itis cold. ‘This is to be cut in thin slices, and 


eaten cold. 


SALTPETRED TONGUE 


“Requires. five or six hours to boil.. When done 


lay it into cold water three minutes; peel off the 


skin, beginning at the tip end of the tongue, as it 


comes off much easier. 


SMOKED TONGUE. 


< - Smoked tongue should be laid in cold water over 


night; then put into cold water, and boiled four 


— hours. 


CORNED TONGUE. 


Corned tongue should be washed clean, put mto 
cold water, and boiled three hours. 


TO DRESS KIDNEYS. 


é Out them through the centre; take out the core; 
: pull the kernels apart; put them into a saucepan 


without any water, and set them on the fire where 
they may get hot, not boil; in half an hour put the 
kidneys into cold water, wash them clean, and put 


them back into the saucepan with just rs ae water 
to ‘cover them; boil them one por then take 


52 RECEIPTS. 


them up; clean off the fat and skin; put into a 
frying-pan some butter, pepper, and salt; dredge in 
a little flour, half a pint of hot water, and the kid- 
neys; let them simmer twenty minutes; stir them 
often; do not let them fry, because it hardens them. 
This is a very nice dish for breakfast. 


TRIPE. 


The honey-comb part is the best; it should be ~ 
well boiled. ,Cut it in square pieces of about six 
inches; wash it in salt and water; wipe it dry; dip 
it in eggs and crums, or batter, and fry it in hot 
fat. Serve it with oyster sauce. After dishing the 
tripe, turn a quart of oyster sauce over it. | 


ANOTHER TRIPE. 


Be sure the tripe is well boiled, that is, very ten- 
der; if not, boil it until it is so; then cut it in 
pieces about four inches square; let it be quite 
cold; roll the pieces cornerwise; tie them with a 
thread; dredge them with a little salt and mace; 
roll them in egg and crums; fry im fat a nice * 
brown; serve with a gravy-of drawn butter, with a 
little lemon and tomato catsup boiled in. 


ROAST LEG OF MUTTON. 


A leg of mutton weighing ten pounds should. be 
roasted two hours. When half done turn the fat 
out of the roaster; then baste the meat with 
the drippings. Make the gravy the same as for 


= 


_ MEATS. 6s 





een 


4 roast beef, or add a few spoonfuls of currant 
_ jelly and a cup of red wine. Ten minutes more 
should be allowed for every extra pound of mutton, 
ROAST SADDLE OF MUTTON. 


A saddle of ‘mutton, weighing eight pounds, 


requires three quarters of an hour to cook. The 


_ gravy is made the same as for a leg of mutton. 


A SHOULDER OF MUTTON, 


: S Weichine SIX pounds, requires one hour to roast; 

if stuffed, half an hour longer. Before cooking it, 
take out the bone, and fill the space with a dressing 
of bread-crums, pepper, salt, sweet marjoram, one 
egg, and a small piece of butter. 


LEG OF MUTTON BOILED. 


- A leg of mutton, weighing ten pounds, requires ~ 
an hour and a half to boil. Flour a cloth, tie the 

‘meat in it very tight, and put it into boiling water; 
_ when done, put it into a pan, and turn cold water 
over it, and let it remain two minutes before remov- 
- ing the cloth; this makes the mutton look very 
white. , : , 
A SHOULDER OF MUTTON BOILED 


Is cooked in the same way as a leg, except that it 
takes half an hour less time to boil. 
tied oie, 5x 





: After taking out the meat, skim off all ‘the at you 


paper. They require about ten minutes te 


ton; add eight or ten Bech S. pepper, 5 


to cook Have ahea be a hot dish; ie ln 
















peace to cover the mutton ;. simmer i 


Wires 


can. before making the gravy ; dish the 1 utton: sti ae : 
a little flour into the gravy, pies it one 


MUTTON CHOPS, 


If broiled on a gridiron, should be wra 


When they are taken out of ie papers ta be « 


the chops, dredge a little flour into your gravy, 
a few spoonfuls of hot water, tomato catsup, pep. 
ane salt ; Bie it one boil, and turn it over ‘the’ cho 


~~ 
ral) 
Sere 


a ar 





- MEATS. 55 


ANOTHER MODE, 


& EBeit up an egg,and season the chops with pepper 
os Pend salt; dip them in the egg, and then roll them in 


i -crums; put them into a pan, and set them in 
the oven; cook them about fifteen minutes. After 
: cishing ihe chops, add to your gravy a little butter 


ie 


rad wine, ¢ and currant jelly ; dredge in a little flour; 


~ Jat it boil once, and turn it over the chops. 


Cut the saddle of mutton, separating each bone, 
trim off the thin fat; rub them over with yolk of 
egg and bread-crums; boil or fry them. Serve with 

_gravy as for other chops. : 


MUTTON CHOPS. 


MINCE MUTTON. 


e Chop the mutton very fine; put it into a frying 


pan, with some of the gravy, if you have it; if not, 
put in a little soup stock, just enough to moisten it, 
season it with butter, pepper, and salt; stir~it fre- 
quently, that it may not fry, but get very hot. Serve, 
on slices of toasted bread; garnish with lemon. 


MUTTON PIE. 


Take cold roast mutton, cut in nice slices; lay 
them in a pie-dish; season them with pepper and salt; 
add the cold gravy and a spoonful of currant jelly ; 
if not enough gravy, add a little water, a piece of 
butter, dredge in a little flour, and cover it with 


a, 


56. RECEIPTS. 


paste, or rice, or potato crust. Bake it three quar 
ters of an hour. | 


ANOTHER, 


Made of cold boiled mutton. Cut all the meat in 
nice slices; lay them im a pie-dish, with the remains 
of the drawn butter and capers, a little pepper, salt, 
anda cup of white soup stock; cover the pie with 
potato or rice crust. Bake half an hour. 


A FILLET OF VEAL ROASTED. 


The bone should be taken out; fill the cavity 
with a dressing made of bread-crums, pepper, salt, 
and sweet marjoram, a piece of butter the size of 
an egg, or a little fat pork chopped very fine, and 
one egg; mix this up well; skewer the veal tight, 
to keep the dressing in. It adds to the look and ~ 
taste of a fillet of veal to lard it with pork; if this 
is not done, it should be basted often with butter. 
A piece weighing eight. pounds requires four hous 
to roast. 


A LOIN OF VEAL 


Is very nice, roasted plain, It is, however, very 
palatable cooked the same as a fillet of veal, by. 
taking out the kidneys, and putting dressing in their 
place. It requires three hours if roasted plain, and 
three and a half hours with dressing. 









MEATS, ‘bt 
A BREAST OF VEAL ROASTED 


: BReduires’ an hour and a half to roast. A few strips 
of pork laid across it make it much nicer. 

‘ BOILED VEAL. 

eA. fillet or shoulder of veal is very nice boiled; 
_ prepared the same as to roast. Boil three hours 
_ and serve with celery or oyster sauce. 


oe - .TO RAGOUT A BREAST OF VEAL. 


Lay a breast of veal in a pan with a pint of water, 
a little salt, pepper, and mace; stew it an hour and 
a half, and turn it once or twice; make some force- 

meat balls, with a little veal chopped fine, a few 

_ bread-crums, sweet herbs, salt, pepper, a little but- 

ter, and one egg; mix it well together, and make it 
- into small balls, and lay them on the meat; baste it 
with butter, dredge on a little flour, set it into the 
oven to brown about twenty minutes, and dish the 
veal; add to the gravy a glass of white wine, a little 
- butter, and a little flour; give it one boil, and pour 
the gravy over the meat. 


A RAGOUT VEAL WITH VEGETABLES. 


Cut in small dice form one carrot and one turnip, 
chop one onion fine, and put them into a pan with 
a quart of water, a little pepper, salt, and mace. 
Put in the veal; set it into the oven; turn the meat 
once or twice; stew it two’ hours; take it out, 





58 RECEIPTS 


dredge on some flour, and baste it with the gravy 
Set it into the oven again to brown. When.done, 
dish the meat, stir into the gravy a little flour, a 
little soy or tomato catsup, give it one boil, and 
turn it over the meat. | : 


A BREAST OF VEAL, BONED. 


Take all the bones from a breast of veal; be care- 
fal not to cut through the fleshy part; wash it clean 
and wipe it dry; have ready a stuffing prepared the 
same as for boned turkey; roll it up in the meat, 
sew it tight, lard it, put it into a saucepan with 
water enough to cover it; cut up a head of celery, 
a carrot, and an onion; put them into the saucepan, 
with a little salt, pepper, and mace; stew the whole 
about two hours and a half. Take out the meat, — 
lay it on a baking-pan, rub well with butter, dredge 
with flour, baste it with some of the liquor; if you ~ 
wish to serve hot, set in the oven to brown while — 
you prepare the gravy. Take a pint of the liquor; 
skim off all the fat; braid in, with a piece of butter 
the size of an egg, two table-spoonfuls of flour; put 
it into the liquor, stirring all the time; add a little 
mace, a cup of cream, a gill of white wine, and give 
it one boil; pour a little over the meat, and serve 
the rest in a gravy-tureen. Garnish the dish with — 
lemon. ) 

If to cut cold, do not brown the meat, but serve 
with meat jelly, as for boned turkey or chicken. 


Greer ee : 69 





A BREAST OF VEAL DRESSED WITH TOMATOES. 


a Cut up two onions; fry them in a little butter in 
: pie large baking-pan; lay into this a small breast of 
ae cover it with a good white stock, a little mace, 
_ pepper, and salt; peel and cut up, a dozen tomatoes; 
_ put them round and over the meat; set it in the 
_ oven to stew about two hours. 


avr 


BLANQUETTE OF VEAL. 


) ‘Aalf.a breast of veal, cut in small pieces, put into 
a saucepan, with water enough to just cover it, and 
@ little mace, pepper, and salt; let it boil till quite 
| tender, then take out the Seat and put it in cold 

water to bleach; break up a pint bowl full of mac- 
-aroni in small Mele boil it.in milk till tender; 
braid up quarter of a pound of butter and two table- 
spoonfuls of flour; stir it into the gravy; put in the 


= 


- meat and macaroni, and give it one boil. Served in: 


a deep dish, and garnished with lemons. 


A VEAL PIE. 


A rack of veal, cut into small pieces, parboil in 
water enough to fill your pie-dish; when about half 
cooked, take the veal out to cool; season the gravy 
with pepper, salt, a little mace, and a little salt 

pork; dredge in a little flour, line the sides of your 
dish with paste, lay in your meat and gravy, cover 
it with a thick paste, and cut a little hole in the top 
Bake it half an hour. 


SET See ee ae CS Ae Shee commen en an te Mey Boe er Bee 



















the hot fut, and let it brown a Title add - : 
enough to just cover the meat ; let it simmer 
half an hour; season it with pepper and salt ; dred 
in a little Als Have ready a common paste; fe 
it about half an inch thick, just large enough to cove 
the meat; cover the pot with a hot iron cover. Let 


it cook gently about three Une" of an hour. an 


ne = ae ¢: 4 #2 
VEAL OUTLETS: > Ee) iy ee 


Fry half a dozen slices of salt pork a nice “brea 
color; take out the pork, and keep it hot, and add - 
a few ehoontate of cook fat: A slice from the leg 
of veal makes the best cutlet. Wash and wipe the 
slices very dry; have ready an egg beaten, and % 
some bread-crums; dip the cutlets first into the 
egg, and then into the crums; lay them into the 
hot fat; fry about fifteen or twenty minutes, or until 
4 they are of a nice brown. Dish the er Make ~ 
your gravy by adding a little hot water and butter; a 4 
dredge in a little flour and soy, and give it one boil, 
stirring it all the time; turn it ovgr the cutlets ; gar. a 
nish with scraped horsoradiah and the salt are “a 


2 








ANOTHER. 


chil slices of veal from the leg; cut the 





MEATS. oe eee? 







hem into a saucepan with one and a half pints of © 
‘ water ; boil ten minutes ; take them from the water ; 
put them into cold water to blanch about twenty min- 
utes. Cut some nice fat pork; lard the cutlets as 
a you would sweetbreads ; put them into a-baking- 
is pan; dredge with flour, a little salt, pepper, and 
mace ; put in half the water they were boiled in; 
ae ve in the oven to brown, basting twice with 
butter, flour, and the gravy. Whan done, dish the 
cutlets. Stir into the gravy a little fone butter 
eats not enough gravy, add alittle more of the water), 
and a teaspoonful of soy; give it one boil, stirring 
all the time; be careful it does not curdle; garnish 
_ with parsley and lemon. This makes a handsome — 
_.side-dish. | 
, VEAL CUTLETS PLAIN. 


_ Fry out the pork as above; wipe the slices of 
_ veal dry ; put them into the hot fat, and fry them a 
nice brown. Served with horseradish. 


BROILED VEAL. 


Take a slice about half an inch thick ; Heil it very 
- slowly, as veal should be very well ae. season | 
- it with butter, pepper and salt. 


VEAL CROQUETTES. 


Mince the veal very fine, and season it with alittle - 
pepper, salt, and mace; with the hands —_ it intc 
balls the form of a pear ; roll them in egg, a iD 
in crums. ~Fry them in hot fat,’and dish’ i 

6 * 












620 RECEIPTS. 





_ the large end ; at a stalk of parsley i in the <r 


end; garnish with parsley. a sits aga ~d 
VEAL OLIVES. — a Z — 


Cut slices of veal from the fillet about half an inch. 
thick, and four inches square. Have ready some — 
cold or raw veal chopped fine, stale bread-crums, 
seasoned with mace, pepper, salt, sweet herbs, and 
a piece of butter; drop in an egg; mix this all toe 
gether well; lay the dressing on the veal; sew or 
skewer them up tight in the form of olives; lard 
them with salt Benet lay them into a baking-pan, 
with a cup of hot water; let them bake about one 
hour, basting with Agar frequently. In dishing - 
them, place two or three ona dish. To make the 
gravy, add a good piece of butter, a little flour, mace, — 
pepper and salt, and a glass of white wine, if you 
like ; give it one boil; turn it on to the olives; gar- 
nish with parsley and lemons. | 


MINCE. VEAL. 


Take cold roast or boiled veal, and chop it very © 
fine; season it with pepper and salt. If you have 
any cold gravy, put it with it; if not, butter will 
answer. Heat it very hot, stirring it.often, that the 
gravy may not oil. Satve it on slices of toasted: 
bread, and garnish with lemon. ‘a 


Se ae 


Lard them with aa pork, and boil them in sida 
water about fifteén minutes; put therm into cold 









water, very little mace, pepper, and salt; set them 
into the oven to. brown -about twenty minutes. 
Dish the sweetbreads, add to the gravy a piece of 


butter about the size of an egg, and a little flour; 


give it one boil, and turn it over the sweetbreads hot. 
Garnish the dish with sliced lemon and parsley. 


TO BROIL SWEETBREADS. 


Split them in two with a very sharp knife; lay 


them on the gridiron about three minutes ; broil both 


sides; dish them. Take a, little hot water, a piece 
of butter, a little flour, pepper and salt, and a little 
cream. Stir this together; give it oné boil, and turn 
it over the sweetbreads. 


* 


A CALF’S HEAD. 


Soak a calf’s head in cold water two hours; take 
out the brains; scrape the head very clean; flour a 
cloth, pin up the head very tight, and put it into six 
or eight quarts of water to boil, with two pounds of 
salt pork. Tie up the brains in a piece of cloth sep- 
aratély. Let the head boil about two hours; then 
add the liver, lights, and brains, and let all boil two 
hours more. Remove the cloth, and the large bones 
will come out very easily from the head; lay it ona 
dish, with the skin side up. This is to be kept hot 
while making the gravy; then take a quart of the 
liquor that the head was boile@ in, one third of the 


water about ten minutes : then put them into a pan. _ 
Dredge in a little flour, about half a pint of hot 








RECEIPTS. 









* 


ver chopped very fine: the braihs braided v 
a spoon, a quarter of a pound of butter, two ta 
spoonfuls of flour, pepper, salt, and sweet mar 
Put this together into a soureys and pee it] : 


and ete sliced. 


TO STEW A CALF’S HEAD. 


Boil the head, so that the large minds can ’ 
taken out with ease, but not enough for eating ; 3 put 
some butter into a stewpan or baking-kettle ; when | 
the butter is melted, put the jelly part of the head > 
down with it, so as to brown it handsomely. Move — 
it a little Sais cooking, lest it should stick to the — 
bottom. Then turn over the head, dredge flour” ‘ 
around the kettle enough to thicken the gravy, and — 
let it brown a little; take about a quart of the liquor 
in which the head was boiled, and pour it on the | 
head in the kettle; put in half a tumbler of wine, 2 
-red and white Be together, a little sweet marjo- “ 
ram, some grated nutmeg, a little mace, a clove. OF 8 
two pounded, a little Cayenne, and a little black pep- 
per, and salt to your taste. With all these condi 4 








liver and tongue which has been previously pan 
boiled ; 





constantly lest it stew too much. Garnish with egg 


> 


galls, forcemeat balls, and sliced lemon. The brains 

should be taken out and boiled separately from the 

F head, and added just before serving it all up. 

= ad Bes 2 : 

Bere. =; CALF’S FEET. 

Boil about three hours in four quarts of water ; 

s then take out the large bones, split the feet, and lay 
them into a saucepan; shake in a little flour, two 
ounces of butter, a little pepper, salt, mace, half a 

teacup of white wine, a table-spoonful of vinegar, 
and two teacups of the liquor in which the feet 
were boiled. Simmer this all together about ten 
minutes, and send it to the table very hot, garnished 
with sliced lemon. _ 
The remainder of the liquor in which the feet 

* were boiled may be used for jelly, as directed 
for calf’s foot jelly. 


BAKED CALF’S LIVER. 


- Lard it with fat pork, and put it into an iron pan 
with a pint of water or veal stock. Bake it three 
quarters of an hour, basting it frequently. Have 
prepared some macaroni, well boiled in milk and 
water: Dish the liver, lay around the macaroni, 
-add to the gravy a piece of butter the size of an 
ege,a little flour, pepper, salt, and soy. Boil it up 
once, and turn it over the dish. 
. G* : 





66 nf | RECEIPTS. 







CALF’S HEAD AND PLUCK. 


Soak a calf’s head in cold water two Howes : “wai 
it clean; wipe it dry; take out the brains, and soak 
until wanted to cook. Put the head and hee in ie 
six quarts of cold water, to boil about three hours ; tie 
the brains ina small cloth, and put in with the head, 

to boil one hour. Braid toswtlier quarter of a cue 
of butter and two table-spoonfuls of flour; put it 
into a saucepan with a pint of the liquor the head 
was boiled in, a little white pepper, salt,a very little 
mace, the juice of a lemon, and some chopped pars- 
ley. Slip the bones out of the head; then take’ 
half the head and the tongue, and put them into cold 
water to blanch half an hour; skin the tongue; cut 
up the head in small pieces an inch square ; put it. 
into the gravy and stew fifteen minutes, and put if: 
to simmer. Cut half the brains in pieces, add it to 
the head, and give it one boil.. Set the tongue up 
in the vaiddie of the dish; turn the contents of Me 
saucepan over and around it. 


The IAver. 


Skewer the liver into a round shape; lard it; 
put it into a bakepan with a little of the liquor tho 
head was boiled i; dredge it with flour, pepper, 
and salt; bake it stioal an hour. Baste it with but- 
ter and aoa three or four times while baking ; when 
done, dish it; add a little butter and flour to the 
gravy, with two large spoonfuls of vinegar, a little 


re 
ah 





MEATS. | 6% 





chopped parsley, stir it quickly, give it one boil, 
a: turn it over the liver; send to table very hot. 


He . The Heart. 


Put a piece of butter, the size e of an egg; into a 
eee stir it until melted; dredge in a little 
flour, pepper, and salt; add some chopped parsley, 
a very little onion chopped fine, and a table-spoon- 
ful of walnut catsup, stirring all the time till it 
boils; then add a table-spoonful of soy, put in the 
heart, and give it one boil. Dish it, and garnish 
_ with lemons and parsley. 3 f 


The Head Browned. 


3 Take the other half of the head, lay it into a tin 
_baking-pan, skin side up, with bee a pint of the 
liquor it was boiled in; rub it over well with 
butter, dredge it with flour, and set it into the oven 
to brown. Dish the head, and sprinkle over it the 
yolks of two hard-boiled eggs, chopped fine. Chop 
the brains fine, and put them into the gravy, with a 
table-spoonful of chopped parsley, a piece of butter 
the size of an egg, the juice of a lemon, or a table- 
spoonful of sharp white vinegar; dredge in a little 
flour, give it one boil, and turn it over the head; 
garnish the dish with lemon. 


Soup. 


‘Take two ounces of butter, put into the soup. 
ixettle, and stir until melted: add two onions chopped 













wine, and give it one boil cut a ee 
paedboiled eggs In pieces, rings them i in 


ROAST LAMB. ae ape 


"frequently basted. To make the gravy, t tal ui all 
dripping from the tin roaster, add a very little w 
a little salt and flour, and gee it one 6 boil. ae 


MINT SAUCE, — : ae ie 


‘vinegar. 
sauce-boat. - Bee. aes 
' A BOILED LEG OF LAMB. 


served with it. | a i 


LAMB CUTLETS AND > “CHOPS. 


Dressed in the same manner as mutton | 
(See page Dai). oa. ih _ 


MEATS. 69 








* * 
ROAST VENISON. 


A lee of venison weighing fourteen pounds should 
roasted one hour if eaten on blazers; if on hot 
ates, two hours. The dry skin should be taken off 
fore roasting, with the fingers, not with a knife. 
“The spit should be turned very often. When half 
- done, it should be basted with flour, butter, and red 
wine, very frequently, until done. To ee the 
“gravy, take the shank of the venison, crack the bone, 
a ‘pound of juicy beef, an onion stuck full of cloves, 
8 : little pepper and salt. Put it into a saucepan with 
two quarts of water, and boil it gently three hours. 
Strain this, and add to it the drippings from the 
venison, with nearly a quarter of a pound of butter; 
_braid in two table-spoonfuls of flour, a teacup of red 
‘wine, and a teacup of currant jelly. Stir it all up, 
and let it boil about five minutes. 


Sd eae A SADDLE OF VENISON. 


_A saddle of venison is much the best piece of the 

deer. It requires but half the time to roast this 

that it does the leg, for it is a much thinner piece. 
Dressed in the same manner as the leg. 


A VENISON STEAK. 


Cut steaks from the leg half an inch thick, broil 
them about five minutes; season with pepper, salt, 
and butter. If you have it,a cup of the roast veni- 
son gravy, very hot, is very nice poured over it; or 
half a cup of red wine, and half a cup of currant 





















“AUD, and tamned over the steak. reat 
Very Hol. = <2 © ee ck 


VENISON PIE. 


Take the breast and neck of venison € 
, into small pieces. Season with pepper , 
little mound cloves, and Bid it well w: 


dish with a nice crust. 





Bake it half an ee 


ROAST: PIG. eed 


eth? 


Make a dressing of breadetrniene 
per, sage, sweet ae an onion : choy 


a little $ when Ate stuff the pig, sew # ae: then 
wash it in salt and water; baste it ‘often, AL ig 
weighing nine pee requires four Hopte 0 





A SPARERIB OR CHINE OF PORK 


Is much nicer if rubbed over, before it is roaste 
with a little pepper, salt, and fine sage. T; 
-the fat out of the roaster when about: bos do 
then with the dripping make the eat 


FRIED PORK STEAKS. 





MEATS. 71 


“ a little pepper and salt; fry them fifteen or 
t wenty minutes slowly. sue of apple fried in the 
fat are very nice tc eat with the pork. 





: sees FRIED PIGS’ FEET. 


Menten a batter with a little flour, water, a little 


re and one egg. Dip the feet in to cover them. 


‘Have your fat hot, and fry them until quite brewn. 


‘Make a little drawn butter, and add a spoonful of 
“vinegar to serve with them. 


Sys at 


pic’sHEAD CHEESE. 


Boil a pig’s head until the bone comes out, and 
chop this very fine; pound about eight soft crackers 


very fine, and mix this up well; add some sweet 
herbs, pepper, salt, and spices. Put this into a 


mould, and press it for two or three days. It is 
very nice cut into thin slices, and eaten cold. 


. ROAST HAM. 


Spit a ham; set it before a moderate fire to roast 
about two hours, turning the spit frequently ; then 
take it up on to a dish, peel off the rind, scrape all 
the fat out of the roaster, put it to the fire to roast 
again about two hours more; basting it frequently 
in the same way as for beef. To make the gravy, 


put the dripping from the roaster into a saucepan, 
adda cup of water, a little flour, and oe It one 


boil. Served in a sauce-tureen. 


A roasted ham is far superior to a boiled.o one. 
* 


72 RECEIPTS. 


BOILED HAM. 


A ham should be put into cold water enough to — 
more than cover it, and boiled gently. A ham™ 


weighing fifteen ak requires five hours’ boiling. — 
When about half done, and a part of the water has 


boiled away, add, if approved, a bottle of cham-— 
pagne, or a pint as good white wine vinegar ; cover — 


the pot close, to keep the flavor of the wine. 


An old fin should be laid in cold water over, 


night. 
BOILED LEG OF CORNED PORK. 


One weighing ten pounds should be put into cold 1 


water; boiled three hours after it begins to boil. - 


BROILED CORNED PORK. 


Take some nice slices of corned pork, broil them 


quickly. Have ready some butter, pepper, and salt, 
with a spoonful of mixed mustard and a little vine- 


gar; turn it over the pork. Serve hot for breakfast. — 


POULTRY, 


ROAST TURKEY. 


‘A TURKEY should be well singed and cleaned of 3 
pin-feathers; then draw the inwards. Be sure you 


take everything out that is inside. Lay the turkey 
into cold water; clean the gizzards, liver, heart, and 


& 





oe a a 


> > ae Th ae a ts 
Ce ee Fa eae ee ae 
a 






POULTRY. he 


neck; let all soak one hour if you have time. Wash 
| al very clean, wipe the turkey very dry, inside and 
Make a dressing of two cups of bread-crums, 
as teaspoonful of salt, two large spoonfuls of 
sweet marjoram, two spoonfuls of butter, one egg, 
_ and | mix them well together. Cut the skin of the 
turkey i in the back part of the neck, that the breast 
~ may look plump ; fay the breast with the forcemeat, 
and sew it up. If you have any more forecrnoak 
ie. than is required for the breast, put the remainder 
into the body, and skewer the vent; tie the legs 
_ down very tight, skewer the wings down to the 
sides, and turn the neck on to the back with a 
- strong skewer. Baste with salt and water once, 
_ then frequently with butter; fifteen minutes before 
- dishing, dredge with a little salt and flour, and baste 
with butter for the last time. This will give a fine 
frothy nce, and add to the flavor of the tur- 
oats 
To make the gravy, put the gizzard, neck, and 
: iver, into a saucepan with a quart of water, a little 
_ pepper, salt, and mace ; put it on the fire, and let it 
boil to about a half pint. When done, braid up the 
liver very fine with a knife, and put it back into the 
_ water it has boiled in; then add the drippings of 
_ the turkey and a little flour, and give it one boil, 
_ stirring it all the time. Dish the gizzard with the 
_ turkey. Allow twelve minutes to a pound for the 
time to roast a turkey. : 
ey) aprey weighing ten pounds requires two hours 








14 








RECEIPTS. 

to roast with a clear fire, not too hot. to 
spit very often. apart ee ea 
BOILED TURKEY. 


Is pearared the same as for roasting, except Sa 


the dressing. Put in the pork chopped very fino, 


instead of butter. In trussing, turn the wings on 
the back, instead of the sides, as for roasting ; flour 
a cloth Back pin up the turkey tight; put it into 
boiling water where one or two nevada of salt pork 


have been boiling some time; let this boil with the 


turkey. Dish the pork with the turkey on a sepa- 
rate dish, with some parsley. Serve mh voy or 
celery sauce. | 

A turkey weighing eight eae requires an hour 


| and a half to boil. 


ROAST CHICKENS. 


Dress and roast the same as a turkey.. A pair of 
chickens weighing six pounds require an hour and 
a half to-roast. Make the gravy the same as for a 
turkey, except the mace, which is to be omitted. 


BOILED CHICKENS. 


Dressed and boiled the same as a turkey. Some ; 
enoks do not stuff boiled chickens or turkeys; but. 
the dressing adds as much to the boiled as. to the 


roast. Pork boiled with chickens is very necessary 


A pair of chickens require from one to two hours | 
to boil, depending upon the size and Age. oo aaa 


i 











+ 


a 


POULTRY. ° ve; 


~ CHICKEN OR TURKEY STEWED WITH CELERY. 


g Take a yearling hen-turkey, prepare as for boiling, 
A 

z place it in a large saucepan or small soup- pot. Cut 
up a large head of celery in inch pieces, and one 
onion very fine; put this, with white pepper, salt, 
and a large teaspoonful of mace, all round age 
turkey, just cover it with hot water, and let it come 
to a boil; set it a little off the fire, ae let it simmer 


two or ‘hiee hours, depending on the size. Dish 


the turkey ; cover it to keep hot while you are 
preparing the gravy. Braid together half a pound 
20. butter and two table-spoonfuls of flour, put it 
into the saucepan with the gravy; add a cup of | 
cream, give it one Boil; turn the whole over the 
turkey. Garnish with inane of curled parsley. 


Chickens may be dressed in the same way. 


TO BONE AND COOK A BONED> ‘TURKEY. 


Clean the turkey well, lay it on the table, have a 


small, sharp-pointed knife; begin at the wing, pass 


the knife close to the bone, cut the flesh from the 
bone, and keep the skin as whole as possible ; then 
pass the knife on each side of the breast, and then 


_ around the legs; split the back about half way up, 


‘and draw out the bones. Have ready a stuffing 
-made of the meat of a chicken chopped very fine, 
_bread-crums, pepper, salt, mace, sweet marjoram, a 


piece of butter, and two eggs, all well mixed up. 


Fill the turkey, and sew it up, preserving the form. 


Have two calf’s feet cracked up well and the 












“bones that have been taken out of the turkey pu :/ 
into a deep saucepan, with one onion and onc carrot. ; 


minutes. Stir it pn. to Be! from ee ah + 





Ss, 


2 taba Ae re fewer kere ahs hy all sree 
i £ iit % ci “= Sig Mish oe 
on * % ae ie Se a ee =e Sate eS) 
Piet . © RECEIPTS, 
ig ; 










cut very fine, mace, pepper, salt, and a few cloves. . 
Lay the turkey on the bones, and add two quarts of. 
‘water; cover it tight, and let it simmer three hours; 
then ae out the turkey, flour it, baste it” well a 
with butter, and set it in thé oven to brown. If ve 
there is,not one quart of gravy, add more water, 
and let it boil half an hour. Beat up the whites — 
and shells of two eggs, and stir into the gravy, and 
let it boil fifteen minutes; strain it through a cloth 
into a jelly-mould. When the turkey i is cold, and — 


the jelly hard, dish the turkey with the Bis on : 
_ the breast, or cut it small, and serve. oe the as 
4 Sah 


__This is considered a very nice supper r dish. 


aoe ‘TURKEY OR CHICKENS. 


Cut the meat from the bone; take off the ae 
cut the meat into small pieces; put them into a — 
saucepan with a little pepper, salt, and, if you have — 
it, a little cold gravy; if not, put in a little butter — 
and acup of hot water. Dredge in a little flour; sy 
cover it very tight, and simmer it ten or fifteen 


CHICKEN PIE. 


Cut the chicken into four quarters ; ; season them 


with pepper, salt, a little mace, and sweet marjo: 


ram; lay the chicken into the dish iat” Sloue i s 


ae % 








- 
% 
5 


_ POULTRY. = 77 


dredge in some flour, a little butter in small bits, 


_ anda cupful of hot water (or veal stock), okapeh 


to fill the dish. Make a good paste crust; line the 


sides of the dish and rim; put in the etchant: 


_ cover it over with the vena cut a hole in the top, 


and bake it half an hour. If the chickens are not 


very young, they should be boiled half an hour, after 


wen? are cut UP, with some ore of pork. 


EAST INDIAN CURRY. 


- Skin a chicken; cut it in small pieces; take two 
table-spoonfuls of flour, and one of curry-powder; 
stir them together dry; dip the chicken into it, and 
fry it a fine light brown. It may be fried in pork 


or butter. Put itinto’a pot, and pour over it boiling . 
water enough to cover it; let it boil slowly until = 


tender. Mix the remainder of the flour and curry 


with a little water, and put into the pot, and boil it 
‘a few minutes more; salt to the taste. 
To be eaten with rice boiled tender, but dry; it 


must look like a snowball. 


WHOLE CHICKENS CURRIED. ; 
- Put the chickens whole inta a saucepan, with a 


_ little pepper, salt, and a few pieces of pork; covér 


_ them with cold water. When about half done, add 


a cup of rice, and a little more water if required. 


Let it boil until the chicken is quite tender; then 


put the chicken on a dish, and mix with the gravy a 
large spoonful of curry ;*stir it in well, and turn it 
over the chicken. 


fee 





13 , RECEIPTS, 


CURRY CHICKEN. | 





Cut the chicken into good-shaped pieces; Mee ioe 4 
into a saucepan with a few little pieces of salt, pork, Bi 
an onion, and a little salt. Putin cold water enough — 
to cover it; let it simmer over the fire until the : 
chicken is very tender, and the water has simmered | 
almost away; then mix a table-spoonful of curry | 
in a little water; stir this with the gravy, and letit — 
stew with the chicken ten minutes. Have ready 
some rice boiled, and formed in cups. Dish the | 
chicken; take out the onion; turn the gravy over 
the chicken, and lay the rice around the dish. 


FRICASSEE OF CHICKENS. 


Cut the chicken into good-shaped pieces; sale 
ff and dry them well; put into a deep frying-pan half 
a pound of butter, and put it over the fire until it 
melts. While it is quite hot lay the chicken in to 
fry a little on both sides; then turn in a cup of boil- — 
ing water, with a little flour, salt, and pepper; cover - 
it up tightly, and let it simmer over a slow fire ten 
or fifteen minutes. 


NICE FRICASSEE CHICKEN. — 

Cut a chicken in about eight pieces; put them — 
into a saucepan with a pint of water, one onion cut 
small, a little mace, pepper, and salt; let it boil 
twenty minutes; take out the chicken; strain the 
gravy into a bowl; put inte the saucepan about twa — 
ounces of butter; mix into it a large spoonful of — 


2 


_» 





ied POULTRY. 79 


fleur; put in the pieces of chicken; stir it until 
hot; then add the gravy, a gill of cream, two eggs 
well beaten, ana little chopped parsley; stir until 
it almost boils. S. -ygd hot. 


RICH {ITE FRICASSEE. 


Boil a chicken; joint it, and lay it into a sauce. 
nan, with a piece of butter the size of an egg, a 
large spoonful of flour,s = ~> mace and nutmeg, 
white pepper and sali a_i pint of cream; give 
it one boil. 

; CHICKENS FOR VOL-AU “ENT. 

Take the white meat of chicken or turkey, or the 
meat of any kind of poultry; put it into the sauce- 


pan; dredge in a little flour, a piece of butter,a 


glass of white wine, a little mace, half a cup of — 
cream; stir until heated through; fill the vol-au- 
vent. - 

: BROILED CHICKENS. 

Chickens to broil should be very young and 
small. Split them through the back, and skewer 
the legs and wings down firmly. Broil them twenty 
minutes slowly, and season them with salt and pep- 
der, and plenty of butter. Send them to the table 
very hot. 


PILAFF (A FAMOUS TURKISH DISH). 


Take five cupfuls of good beef stock; season it 
very well with pepper, salt, and a plenty of toma- 
toes; add to it three cups of rice; set it on a mod: 





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rata Ce ae Se EOSIN oe He Le eee TE: SR Oe ee eo ae 

DL ee eee Y eet Tage a ahi AON OSES Sade eer ee 
= yd, &: . ae ? , = nn eed A= E: La 


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ce ae 
* ! 


80 RECEIPTS. 





erate fire, and simmer it until the rice the abso: hed 4 
the soup. Cutupa chicken; season it with pepper. 
and salt, and fry it nicely in butter. Make a hole | 
in the rice; put in the chicken, and cover it up in — 
the rice, Melt half. a pound of butter, —do not let — 
it oi!, — and turn it over the rice. Let it stand where 3 
it will keep hot about fifteen minutes, until the rice. 3 
absorbs the butter; then turn it on the dish, but do eS 
not stir it up. Serve it very hot. te 


ROAST GOOSE. 


Take a common goose; clean it well, and wash — 
it the same as turkey. Make a dressing of six or 
eight potatoes well boiled and mashed, two onions 
chopped very fine, two teaspoonfuls of sage, one 
of salt, and one Ef pepper; put it into the body 
of the goose, and sew it up; roast it two hours; 

baste it in its own drippings. When about half 
done turn off the fat from the roaster. The last 
drippings are sufficient for the gravy ; boil the ~ 
liver, &c., as for turkey. The gravy, is made pae 
same as fe a turkey. 


A MOUNTAIN GOOSE. 


Cleanse it the same as the turkey. Make a dress: — 
ing of bread-crums, one onion chopped very fine, — 
two spoonfuls of sage, pepper, salt, a little pork 
_ chopped fine, and one egg. To roast a large goose 
requires two hours. The gravy is made the same — 
as for common goose. ae 





POULTRY. 81 


eee Ps movGomn Goose 

Is dressed the same as the common goose; but, 
as the mongrel has so much flavor, the dressing is 
“unnecessary. Without dressing, an hour and a half 
will roast a large-sized goose. 


WILD GOOSE. 


A wild goose should be roagged rare; one hour’s 
roasting is sufficient. Adda glass of red wine and 
half a cup of currant jelly to the gravy, which is 
made the same as for the common gouse. Boil it 
together, and send it to the table in a sauce-tureen. 


ROAST DUCKS 


Are dressed in the same way as geese. A large 
pair of tame ducks require one hour to roast, black 
ducks half an hour, and canvas-back twenty-five 
minutes. The gravy made the same as for goose. 

Wild ducks should be foasted after the soup is 
sent to the table. 


‘ ROAST PARTRIDGES. 


Lard them well with fat pork; tie the legs down 
to the rump, leaving the feet on; while cooking, 
baste them well with butter. They require twenty- 
five or thirty minutes to cook. ‘To make the gravy, 
put the drippings into a saucepan with a piece of 
butter-about the size of an egg, and a little flour 
and hot water. Let it boil up once. 
For the bread sauce, see page 92. 




















: RES Serve them with jatstey a 


bread. SST. ans ae ; 


tridges are put into the pot. 
: i 


TO BROIL PARTRIDGES. fest 


aiitions dish them with papas ‘giline and t 
butter. A piece of salt es broiled to eat with 


GROUSE. dni esp teed 
i Qroids should be roasted rare, , say about | 2 
minutes. Served with wine gravy, ¢ as wild duc cay 


| DEVILLED GOOSE. ess 







1 
Bae < 


the ose, and serve Ser hot. be a ‘i 3 


ROAST PIGEONS. 


pre dois may be roasted with or without, st 
If they are stuffed, the reset should oe > ma 





POULTRY. 83 


one dozen pigeons) with two cups of stale bread- 
~ erums, two spoonfuls of sweet majoram, one of pep- 
_ —per, two of salt, one of ground cloves, one onion 
chopped fine, a little salt pork chopped, and one or 
- two eges. Mix this up well with the hands; stuff 
the bodies; sew them up, and truss them very 
tightly. Roast them half an hour; baste them with 
butter, and a strip of salt pork pinned on to the 
breast with a small needle. For the gravy, take the 
_ drippings, a cup of meat stock, a piece of butter 
with a little flour; put in half a glass of red wine, 
and half a teaspoonful of cloves. Give it one boil. 


POTTED PIGEONS. 


Prepare them by the directions given for roast- 
ing; lay five or six slices of salt pork in the bottom 
of the pot; chop an onion very fine, and fry it in 
the fat to a nice brown; then put the pigeons into 
the pot quite close, with a little pepper and salt, 
and shake in a little flour; turn in hot water, or 
brown stock enough to quite cover over the pig- 

eons, and stew them gently one hour; if the water 
boils away, add a little more. Split six crackers; 
dip them in cold water; cover the pigeons over 
with them, and stew them fifteen sates poke gor. | 
Dish them in a deep dish, and turn the gra 


: them. 
PIGEON PIE. 





cela 
Cut the pigeons in halves; put them into a sauces 
pan with meat stock sigach to cover them, a little 





84 -- RECEIPTS, 





pepper, salt, and cloves, and cut up two tomatoes — 
and put in. Stew them from half an hour to an — 
hour, according to size and age. Line the sides of — 
your pie-dish with paste; lay the pigeons into the — 
dish, and fill it up with the gravy. Shake in a little — 
flour to thicken it; and put ina piece of butter if 


it is not rich enough. Cover it with a nice crust, — 


and bake it about three quarters of an hour, until il 
the crust is done. 


PREPARING AND COOKING SMALL BIRDS. 


“Some cooks do not take out the entrails of. cuted z 
birds; but the flavor is much nicer to draw all out, — 
excepting the heart and liver. This may be done — 
by making a small opening in the vent, and drawing — 
very carefully. Wild birds should not lie in cold 
water to soak, but should - washed eh and — 
. wiped dry. 

QUAILS. ee! 

Tie the legs down to the rump with a strong 

thread, letting the feet be up. Dredge them with — 
a little flour, baste them with butter, and roast t them | | 
fifteen or twenty minutes. | | 


QUAIL PIE. 


Stew them in a veal stock about ten minutes; — 
take them out; thicken the gravy with a little flour, — 
and a small piece of butter; add a little pepper and — 
salt; fill up the dish with gravy, aud cover it with 
a nice paste. Bake it half an howe. SN 





POULTRY. 85 


batts. WOODCOCK. 


sa Woodcock should be trussed with the bills run- 
ning through the legs and wings. Roast them the 
Same as quails. Make the gravy of a little drawn 

butter, two spoonfuls of red wine, and two of cur- 
_ rant jelly, boiled up. * 
si PLOVER. 

Plover require about ten or fifteen minutes’ roast- 
ing. Serve on toasted bread. The gravy is made 
the same as for quails. 


SNIPE OR PEEP PIE. 


Flour the birds; season them with pepper, salt, 
and a little clove; lay them into a pie-dish. Make 
a gravy with beef stock, well seasoned with pepper, 
salt, and tomato catsup, with a piece of butter and 
a little flour. Fillup the dish with the gravy. Line 
the sides of the dish, and cover it with a rich paste 
crust, and bake it half an hour. 


JELLY FOR MBATS. 


Put to boil four calf’s feet, two onions, one dozen 
cloves, one dozen peppercorns, a table-spoonful of 
galt, two nice carrots, and a head of celery, in six 
quarts of water; boil six hours. Strain this into an 
earthen pot to cool. When wanted, take off all the 
fat, put the rest into a preserve-kettle, with two. 
lemons cut up, the whites and shells of six eggs; 

8 





- 8G RECEIPTS... 375 0 


let it boil fifteen or twenty minutes. Take it From, 
the fire, set it where it will keep hot, turn in it a 
cup of anid water, let it stand fifteen minutes, then 
‘strain it through the jelly-bag; when it has all run 
through clear, put what you require in the moulds ; sn 
let the rest cool in a dish, to cut small for garnish- _ 
ingghe meat. a 
If th3 jelly is not a good bright clo add a table 
Sb onrel of India soy. ae 


BIRDS IN JELLY. 


Have any kind of birds prepared the same as a 
turkey, stuffed and stewed or roasted. Place the ~ 
birds in a mould that will just hold them, breast _ 
downwards, with the legs down and tied together; — 
prepare the jelly as above. Fill the mould quite — 
full; set it to cool till the next day ; then turn it 
on to the dish, breast up. 

If the jelly is clear this is very handsome for a 
side-dish at dinner, or for a supper table, with the 
colored jelly cut fine and sprinkled an the dish, 
with a little curled parsley. 


A MOULD MACARONI. — 


Take some pipe macaroni, lay it in milk and water, 
and let it scald about five minutes; lay it on a cloth 
to diain. Cut it with scissors in bits about half an 
inch, as near of a size as you can; butter a small — 
pudding-mould very well; stick the bits of macaroni 
(pipe end next the mould) quite regular, until you” 





SALAD AND DRESSING. 27 


have covered the bottom and sides of the mould. 
Have ready either chicken or veal cut in small 
pieces. Put into a saucepan a cup of hot water, 
half a teaspoonful of mace, a little white pepper and 
salt, a piece of butter the size of an egg, and a very 
little isinglass; stir this all until melted; add a cup 
of cream; stir it up; put in the meat; stir it until 
saturated with the gravy; then take it from the 
‘gravy with a spoon, put it into the mould, cover it 
tight; put it into a pot of boiling water; let it boil 
one hour; let it stand a few minutes before turning 
the macaroni on to the dish; then boil up the gravy, 
and turn it over the macaroni and round the dish. 
This is a handsome side-dish for company; it has 
_the appearance of a honey-comb. 


* 


SALAD AND DRESSING. 


CHICKEN SALAD. 


Boil chickens, turkey, or veal; remove all the skin 
and gristle, ald chop it very fine. Cut Heads of 
lettuce into quarters, and lay it into water with a 
piece of ice. If made with celery, it should be 
slivered very fine, and laid into water with ice to 
crisp. Make the dressing by taking the yolks of 
two or three eggs, a table-spoonful of mixed mus- 
tard, a little Cayenne pepper, and salt, and stir this 





88. s . RECEIPTS: neg Bee 


together with a large fork, on a flat dish; turn in 
gently, stirring all the time one way, half a bottle of — 
sweet oil; add a little vinegar; turn in a little more — 
oil, stirring it up well. Put about half of the dress. 
ing with the meat, mix it up with a spoon; adda 
little more vinegar, put it into the centre of a flat 
dish; cut the lettuce in quarters; dry the lettuce 
in a ene and lay it neatly neal the meat; turn — 
the remainder of the dressing over the lettuce. Te 
may be served the same as the above, or cut the — 
celery very fine with a knife, but do not chop it. 
After it is cut, mix it well with the meat. Send it — 
to table in a celery bowl. | a 


LOBSTER SALAD 


Is made the same way as chicken salad, only the — 
labster should be cut into small pieces, and not — 
chopped. The row or coral ef the lobster should — 
be grated fine to garnish the dish. ; 


SALAD DRESSING. 


Take the yolks of two hard-boiled and two raw 
eres, put them into a flat dish, with ’® large spoon- 
ful of fresh mixed mustard, a little salt and Cayenne 
pepper; stir this well together with a large wooden 
spoon, or an egg-beater; turn in by degrees half a 
bottle of sweet oil, half a cup of good, sharp vinegar, — 
and the juice of a lemon, stirring all the time. J] 
sometimes add cream instead of vinegar. ee. 





GARNISHING FOR DISHES. 89 


DRESSED LETTUCE. 


_ Take half a cup of white sugar, and as much vine- 
gar. After the lettuce has become quite crisp in 

ice-water, drain and wipe it dry; cut it small; turn 
; on the vinegar and sugar. 


GARNISHING FOR DISHES. 


AN EDGING FOR HASHES. 


Boil two teacups of rice half an hour, and season 
it with a little butter and salt; form He rice round 
the dish about three or fis inches high, rub it 
over with the yolk of an egg, and set it in the oven 
to brown. When it is done, turn the hash into the 
middle of the dish. This makes a very handsome 
finish to a dish. 

Rice prepared in this way, spread over a pie 
made of cold meat, for the crust, an inch thick, and 
browned, is nice. 


POTATO CRUST OR EDGING. 


Boil one dozen good potatoes, and mash them 
well. Adda piece of butter, a little salt, and half a 
cup of.cream or milk. Stir it well with a large 
spoon, and form it the same as the rice. It is even 


Loe 29 for a crust than rice. 
8* Fetes 





90 RECEIPTS. 
POTATO EDGING FOR TONGUE. 


Prepare the potato as above. Put it around the 
dish in lumps with a large spoon, and stick. into 
each lump a sprig of parsley. 


FOR VEAL, COOKED IN ANY WAY. 


Slices of lemon and grated horseradish, laid 
around the dish, or sent to the table in small dishes 
with the meat, are a ee improvement in the apeeas 
ance, ot Cia 

FOR CORNED LEG OF PORK. 


Parsnips and carrots, cut the long way, aa inc 
around the dish. 


FOR CORNED BEEF. 


Beets and carrots. 


FOR BOILED MUTTON. 


A little drawn butter and capers turned over the - 
mutton, carrots and parsley around the dish. 


CURRANT JELLY ~ 


Is a necessary appendage to all wild meats, and — 
likewise to roast mutton. 


PARSLEY, LEMON, EGGS. eee 


Curled parsley, lemon cut in slices, eggs boiled 
hard, cut in various forms. 


i 





z 
#F- 

oe 

& 


Ss a ae 


SAUCES. 91 


SAUCES. 


; ad: ref Be 
OYSTER SAUCE. 


_ Take two quarts of oysters, wash them out of 
the liquer with the hands to. get out all the grit; let 
the liquor stand and settle, then drain it into a 
saucepan, add a little mace, and set it to boil. 
Braid two spoonfuls of flour into half a pound of 
butter; stir this into the boiling liquor, and let it 
again boil up; then put in the oysters, and give it 
one boil. Serve it in an oyster-dish. 


ANOTHER OYSTER SAUCE. 


Take a quart of good oysters; wash them clean 
from the liquor; let that stand until settled; turn it 
into a saucepan. SBraid quarter of a pound of but 
ter into one table-spoonful of flour; stir it into the 
liquor, with a little mace, pepper, salt, a glass of 
white wine, or a cup of cream; give it one boil; add 
the oysters, and let it boil up once. Serve in an 
oyster-dish. 

CELERY SAUCE. 


Take two or three heads of celery, cut it up fine, 
put it into a saucepan with about three pints of cid 
water, a little salt, and a few pepper-corns. Boil it 
two hours. Braid into a quarter of a pound of 
butter a table-spoonful of flour, stir it in with half a 
teacup of cream; add the seasoning, and let it boil 
up well. 





sete WEL 


92 “RECEIPTS. — 





BREAD SAUCE FOR PARTRIDGES. — Por: 


Cut up an onion, and boil it in milk until iti is 
quite soft; then strain the milk into a cup of stale 
bread-crums, and let it stand one hour. Then 
put it into a saucepan, with about two ounces of | 
butter, a little pepper, salt, mace, and the boiled 
onion. Boil it all up together, and serve it in aa 
sauce-tureen. eli es iar. 


ANOTHER BREAD SAUCE. ae 


Take a large slice of stale bread boiled in suited 
and water, a little mace, pepper, and salt; when 
about half done, add a piece of butter aid a glass 
_ of white wine. Let it boil uP once. = ; 

. FISH SAUCE. | 


Take half a pint of milk and cream toeeeee tire! 
eges well beaten, salt, a little pepper, and the 
juiceyof half a lemon; put it over the fire, and stir 
it constantly until it bese to thieken. Serve it the 
same as drawn butter. . 


LOBSTER SAUCE. 


Take out all the meat and the soft part from the 
body; cut it up very fine, and put it into a sauce. 
pan with a pint and a half of white stock. Braid 
into a quarter of a pound of butter a large spoonful 
of flour ; stir it in, and add a little salt, pepper, < and 
vinegar; give it one boil: Send it to the table, i in 
an oyster-dish, as sauce for boiled fish. 





SAUCES. 93 


DRAWN BUTTER. 


' Take half a pound of butter; braid into it two 
table-spoonfuls of flour; put it into a saucepan, and 
add one teacup of boiling water; set it on the fire, 
stirring it all the time until it almost boils. 


PARSLEY AND BUTTER. 


To half a pint of drawn butter add two table- 
spoonfuls of nice green parsley chopped very fine 
(with a knife, on a board, not in a tray); give it one 
boil. Served with boiled chickens, lamb, mackerel, 
or blue-fish. 


CAPER SAUCE FOR BOILED MUTTON. 


To three gills of good drawn butter add about 
half a cup of capers; give it one boil. Be sure 
and stir all the time, for fear of oiling. 


EGG SAUCE FOR BOILED FISH. 


_ Boil hard four eggs ; drop them into cold water 
for five minutes; shell them, and chop them fine; 
stir into good drawn butter; give it one boil. 


SHRIMP SAUCE. 


Cut up in small pieces a dozen shrimps ; add half 
a pint of good drawn butter, a little pepper and salt, 
and a spoonful of vinegar; give it one boil. Served 


with any kind of boiled fish. 





94 _ RECEIPTS. 


MUSHROOM SAUCE. be eda 


Soak, peel, and wash clean, a dozen ninshPDeRAe 
cut them in small pieces, stalks and all; cut up two 
onions; put into a saucepan quarter of a pound ‘of 
butter, stirring it till melted; put in the onions, 
shaking the saucepan all the ies add half a wine- 
glass of vinegar, and half a pint of water; then put 
in the mushrooms; cover them tight, Mind the 
saucepan constantly for ten minutes ; adda spoonful 
of soy; dredge in a little flour, salt, and Pepper sy 
give it one boil. i 





APPLE SAUCE. | BE face 24 


Peel, quarter, and core the apples, sail thvaer 
them into cold water; rinse them out; put them 
into a preserving-kettle with a very little water, and 
cover them up tightly ; stew them until nearly won 4 
then sprinkle in sugar enough to sweeten them to 
‘your taste. Cover it up tight again, and simmer 
them until done. Turn the kettle bottom upwards, 
so as not to stir the apples and break them, as the 
sauce looks much better with the: apples whole as 
possible. , 

The time of cooking apple sauce aependd upon 
the kind of apples used. Greenings cook much 
quicker than other kinds, and are the best kind for 
cooking. . 


ANOTHER APPLE SAUCE. 


Put a pint of water and a quarter of a nol of 
sugar into a saucepan; let it boil about ten min- 


SAUCES. 95 


ates; put in as many apples peeled, cored, and 
quartered, as the sirup will cover when it boils up. 
‘Simmer until quite tender. The apples will be 
transparent, and, if taken up carefully, look very 
handsome. - 

_ Apple sauce made in this way does not require 
any more sugar than when made in the common 
Way; it requires a little more care, and looks much 
handsomer. 


ANOTHER APPLE SAUCE. 


Put the apples into an earthen crock, with a 
handful of sugar, a pint of cider and water, and 
cover it with a brown crust. Bake it in the oven 
three or four hours. If baked ina brick oven, let 
It remain all night. 


CRANBERRY SAUCE. . 


Pick and wash the cranberries. Put them into 
the kettle or saucepan with a little water, and stew 
them about half an hour; then stir them up, and 
“add sugar enough to sweeten; stir it in, and cover 
it up tightly ; let it simmer fifteen minutes; take off 
the cover, and let it simmer a little longer, and turu 
it into an earthen jar. 


ANOTHER CRANBERRY SAUCE. 


‘Stew the cranberries forty minutes; strain them 
through a sieve; add sugar to your taste, and then 


96 RECEIPTS. 


| * 
give it one boil; turn it into moulds. To take it — 
out of the moulds, put it into hot water about a | 
minute; then turn it out on a dish. 


VEGETABLES. 


TO BOIL POTATOES. 


Peel them; lay them into cold water two or three 
hours before you cook them; put them into boiling 
water, and boil them half an hour; then drain off — 
the water, sprinkle over them a little salt, give 
them a shake, put the cover half on, and let them — 
stand while dishing dinner; take them up with a 
spoon. 
| MASHED POTATOES. — 


Boil them as above directed; put them into an 
earthen pot; mash them very quickly with a potato- 
masher; add a piece of butter, half a cup of cream, 
and a little salt. Beat this up very lightly with a 
spoon, put it.in any form in tin plates, and rub 
them over with egg, and set them in the oven ten 4 
or fifteen minutes. 


FRICASSEE POTATOES. 


Take cold boiled potatoes; cut them into square 
pieces ; put them into a saucepan with a little pep- 





VEGETABLES. 97 


per and salt; dredge in a little flour, a teacup of 

_ drawn butter, a great deal of chopped parsley, and 

a little hot water. Let it simmer until it is very 
hot, stirring the pan very often. 


FRIED POTATOES. 


Cut cold potatoes into slices; dredge on a little 
flour, pepper, and salt; put them into a pan where 
sausages have been fried; if you use potatoes that 
have not been cooked, cut them into thin slices, 
and pour boiling water over them; let them stand 
while you fry a few slices of salt pork; wipe them 
dry, and fry as many at a time as will cover the 
bottom of the pan. 
All kinds of vegetables should be put into boiling 
water to cook. Every kind of vegetable, excepting 
green peas, should lie in cold water some time 
before cooking them. 


ANOTHER FRIED POTATOES. 


Cut potatoes very thin (there is a machine for 
cytting potatoes to be had at Waterman’ 8) j ; have 
hot lard enough for the potatoes to swim in; fry a 
light brown; keep stirring to prevent their Gains 
too dark- lore skim them out with an egeg-slice, 
Send to table hot and dry. 


TO BOIL PEAS. 


Peas should be well picked over, but not washed, 
as, In washing them, that little sweet stem that con- 
9 





98: RECEIPTS: 


nects the pea to the pod is lost ; put them into boil- 4 
ing water, and boil them thirty minutes; then drain 


them through a cullender; put them into atin dish, 


with a little butter and salt; stir them, and keep — 
them hot while dishing the meat. As peas grow 
older, they should be boiled longer; and when they — 
are quite old, put a little saleratus into the water in — 

which they are to be boiled. 


TO DRESS PEAS ANOTHER WAY. 


Put them into a saucepan; place it into another | 
vessel of boiling water; put in a small piece of 
butter, salt, pepper, parsley, the heart of lettuce, — 


and a‘little summer-savory. About twenty minutes 


before dishing, add another piece of butter, and 
dredge i in some flour, and stir it. For sauce, take — 
one egg, juice of a lene a very little salt, pepper, — 
and a little milk; stir it constantly: until it Pickens. x 
After the peas are dished, pour the sauce over them. 


STRING BEANS 

Require one hour to boil. They are dressed the 
samc as peas. ‘ ert: 
SHELLED BEANS. 


Shelled beans of any kind require an hour tor 
_ boil. Dress them with butter — salt. 


BAKED BEANS. 


Put a quart of white beans to. soak in soft alae i 
at night; the next morning wash them out of that. | 





VEGETABLES. 95 


water; put them into a pot with more water than 
will cover them; set them over the fire to simmer 
-vatil they are quite tender; wash them out again, 
and put them into an earthen pot; scald and gash 
one and a half pounds of pork; place it on top of 
the beans and into them, so as to have the rind of 
the pork even with the beans; fill the pot with 
water in which are mixed two table-spoonfuls of 
‘molasses. Bake them five or six hours; if baked . 
in a brick oven, it is well to have them stand in 
over night. 

i STEWED BEANS. 


- Put a quart of cranberry or white dry beans to 
soak in cold water over night; wash them out 
of this water, put them into cold water, and set 
them where they will get scalding hot; wash them 
again, rubbing them through your hands, to take 
off what hulls you can. Put them in three quarts 
- of water, where they can simmer three hours. Put 
a piece of rather fat salt pork to boil about one 
hour; take it up, skin it, and put it in with the beans ; 
let them simmer two hours. Serve the pork with 
the beans. 


SQUASHES. 


They should boil one hour. Mash them with a 
-potato-masher, with a little butter and salt. Sum. 
mer squash must be sijueezed in a clothanstead of 
mashed. 

> 





RECEIPTS. 


o' 
= 


| TO BOIL ASPARAGUS. ee 
Peel the tough skin off the white part, and tie i 
up in small bunches; put it into boiling water, and 


boil it twenty minutes. Dish it on some slices of ~ 
buttered toast; sprinkle on a little salt, and turn 


over a little drawn butter. 


ANOTHER MODE. 


Half boil the asparagus, and take it off to drain; 
cut it into small bits, and fry it in butter. Garnish - 
a dish of veal cutlets, or mutton chop, with the © 
asparagus laid around the dish in little lumps. 


EGG PLANT. 


Cut the plant in slices, sprinkle them with salt 
and pepper, then dip them in egg and crums, and 
fry them quite brown in a little butter. 


ANOTHER WAY. 


Cut them in slices, sprinkle on a little pepper, 
salt, and flour; fry in butter. 


OYSTER PLANT. 


Scrape it clean, boil it one hour, take it into a — 
pan and mash it with a potato-masher. Season it — 
with a little pepper and salt; make it up into small 
cakes, about the size of shes top of.a teacup; flour 
them Ae and fry them in butter. 





VEGETABLES. 101 


ANOTHER MODE. 


- Boi: it one hour, cut it in thin slices, season it 

with pepper and salt, add a cup of cream, and a 

little flour ; put it in a saucepan, and let it stand on 
the fire to heat the cream, and then dish it. 


MUSHROOMS. 


If they are old, turn on some boiling water, and 
let it stand five minutes; if they are tender, this is 
unnecessary. Cut them in small pieces, put them 
in a saucepan, and let it boil ten minutes. Braid a 
little flour into a piece of butter, and stir it in the 
mushrooms ; add a little pepper and salt, give it one 
boil, and serve it in an oyster-dish. 


STEWED MUSHROOMS. 


‘Be sure your mushrooms are fresh; soak and 
wash them very clean. Put into a stewpan half a 
pint of water, one ounce of butter, the juice of one 
lemon, a little salt and pepper, then the mushrooms; 
set the saucepan on a quick fire, let them boil ten 
minutes, stirring all the time; thicken half a cup 
of cream with a little flour, stir it in, and let it boil 
once. Send them to the table in a covered dish. 
They are very nice eaten. with beefsteak. 


SPINAGE. 


Pick it clean, let it lie in cold water an hour, 
wash it out, and boil it an hour and a half, then put 
gx 


* 





"402 - - RECEIPTS. 


it in a cullender to drain ;- drop four eggs in boiling 
water, dish the spinage, and take the eggs out care- 
fully so'as not to break them; lay them on the pet 
of the spinage. - 


ANOTHER MODE... 


Boil the spinage one , hour; take it up Hand ist 
it very fine ; add pepper, dal, and a little piece of 
butter ; ey it into a saucepan, and simmer it ten 
CEs toast some bread, butter it, and dish the 
spinage on the toast. 


CAULIFLOWER. 


Boil it one hour in water, and then add two cups 
of milk, and let it boil gently an hour longer. — 
Dish it in a deep dish, and turn over it some drawn _ 

butter. 


CABBAGE. 


Boil it two hours. It is very nice, also, after it 
is boiled, chopped very fine, and fried in a little 
butter. When done, add a little vinegar, a 
stir it up. 


TURNIPS AND PARSNIPS. 


Boil them an hour and a half; mash them the 
same as squash, or cut them in slices, and serve — 
them plain. , 

FRIED PARSNIPS. 


Boil them half an hour, cut lengthwise ; let them 
cool; fry them in a little butter, or roll them in egg 





VEGETABLES. 103 


- vet erums, and fry in butter. This is a very nice 
dish of vegetables. | 
tg CARROTS. 


Boil them two hours; cut them lengthwise in 
slices, or dress them the same as potato fricassees, 
or serve plain. 

BEETS. 


Boil them three or four hours; be careful not to 
eut them before boiling, as all the color will boil 
out; when they are boiled, lay them into cold 
water about five minutes, rub off the skin, and 
split them lengthwise. 

Beets are very nice to make a salad, if dressed 


the same as lettuce. 
e . * < 


TO BOIL GREEN CORN. 
Take off all the husks; pick off all the silk; cut 


off the rough ends; put it into boiling water, and 
let it boil half an hour. Send to table in a napkin. 


ANOTHER WAY. 


Prepare as above; boil half’an hour; cut the 
kernels from the cob; stir in a little butter and salt. 
Send it to table in a covered dish. 


CORN OYSTERS. 


Kighteen ears of corn, cut from the cobs into a 
dish, one cup of cream*or milk, one teaspoonful 
of salt, one of pepper, one egg, and flour enough 





104 | RECEIPTS. 


to make a batter as thick as for pancakes; dropa 

large spocnful into boiling lard, and fry shen a nice 

brown. | 
TO BOIL RICE. 


Wash clean two cupfuls of rice; put it into a pot — 
with two quarts of water, and boil it quite tender ; 
turn it into a_cullender to drain, but do not stir it. 
Let it stand before the fire to dry about ten min- — 
utes. Every kernel of rice will be Rep eraes dry, , 
and look very white. 


ANOTHER WAY. 


Boil the rice in milk till it is.quite tender; that 
is, do not dry all the milk away. Sift in a little fine — 
sugar while hot. This is a very nice dessert for — 
children. . | | rere 


RICE ChoQunti 


Wash well one teacupful. of rice; put oh to boil | 
in a pint of milk, the same of Water until quite 
tender, but dry ; stile hot, add a piece of butter — 
the size of an egg, two table-spoonfuls of white ~ 
sugar, two eggs, the juice and grated peel of one 
lemon; stir this up well; have ready the yolks of 
two eggs, beaten on a plate, some fine cracker-crums 
on another; make up the rice with your hands in 
rolls about three inches long, and two inches round; _ 
dip into the egg, then into the crums 5 fry them in — 
hot lard to a light brown. Served hot. Bisa 


~ 





VEGETABLES. ie 105 


TO BOIL HOMINY. 


“Take two teacups of white hominy ; put it to 
soak in cold water over night; in the morning 
wash it out, and put it into cold water, and boil it 
an hour and a half, stirring it very often; when 
done, sprinkle a little salt; uncover the saucepan, 
and let it stand a few minutes. This is very nice 
for breakfast, and particularly for children. 


TO BOIL FINE HOMINY. 


Have your hominy picked over, to be sure that 
it is perfectly clean. Have ready a saucepan of 
boiling water; take a handful of hominy in your 
left hand, and the spoon in your right; sprinkle the 
hominy into the water, stirring all the time, until 
as thick as desired; let it boil one hour; stir it 
often, to prevent burning. 


HOMINY FRIED. 


Take boiled hominy; add a piece of butter, a 
little pepper and salt, a cup. of cream, and flour 
or white Indian meal enough to stiffen it; stir this 
up; make it up into small cakes; fry in butter 
on a griddle. 

BAKED TOMATOES. 


‘Turn boiling water over them; cover them up 
and let them remain one hour; then peel them, 
and lay as many as will cover the bottom of a pie- 
dish; season them with pepper and salt, and sprinkle 


‘106 3 RECEIPTS. 





fine bread-crums over them, with some pieces of ‘ 
butter; then put another layer of tomatoes, another — 
seasoning, bread-crums and butter, until cae dish» 


is filled. Bake it one hour. 


ANOTHER MODE. 


Peel and cut them, and put them into a saucepan ; _ 


shake in a little flout, pepper, salt, and a little 
butter, and stew them two hours. Add suger, 


if liked. 
ANOTHER MODE. 


‘Slice them, lay Ana into a dish, sprinkle a little 


salt over them, and let them stand two or three 


hours. There will be a bitter liquor, which must be 


drained from them. 'Take them out, and put.them 
into a dish, with pepper, salt, and butter. Bake 
them one hour, 


FRIED TOMATOES. 
Slice the tomatoes ; dredge on a httle flour, pep: 
per and salt. Fry theing in butter for breakfast. 


ae et 


TOMATOES RAW. 


eae sao 


Take raw tomatoes, slice them, and dress them 


with pepper, salt, and vinegar. 


BOILED ONIONS., *_ 





Boil them one hour in clear water: or. 


in water, then drain the water off, cover them with 


# 


Tt bal’ oe 





VEGETABLES. 167. 


milk, and boil until tender; when dished, puta little 
butter, and a very little pepper, over them. 


FRIED ONIONS. 


_ Cut in thin slices six large onions; turn over 
them a quart of boiling water ; let them stand half 
an hour; drain and wipe them dry with a cloth; 
dredge on a little flour, pepper and salt ; have ready 
some hot butter, or nice drippings; fry them a 
‘nice brown. . 


ARTICHOKES. 


_ Wash a dozen artichokes; boil them; take off the 
skins; cut them in small pieces; put them into a 
saucepan, with a piece of butter the size of an egg, 
a little pepper, salt, and chopped parsley; dredge 
_ ima little flour, and half a cup of cream; stir until 
it boils. 


* INDIAN DUMPLINGS, TO EAT WITH PORK OR GOOSE. 


Take a quart of Indian meal, a table-spoonful of. 
salt; scald the meal with boiling hot water; let it 
stand until cold ; then wet your hands in cold water ; 
make up balls, the size of a common potato, quite 
hard; dro> them into a saucepan of boiling water; 
cover them up, and boil them thirty minutes. They 
are very nice with the gravy of roast goose or pork. 





108 RECEIPTS. 


BOILED MACARONI. 


. Take a small pie-dish full of macaroni; put it to — 
soak in cold water for an hour. Put it on the fire 
to boil half an hour; then adda cup of milk, andlet — 
it boil until tender. Drain it through a cullender for — 
a minute, then dish it; adda good-sized piece of | 

butter, a little ne and serve as a plain vegetable. = 


BAKED MACARONI. 


_ After soaking as above, let it boil in wile about st 
half an hour; drain it; have some nice cheese 
grated very fine. Buttes a baking-dish; sprinkle in 
a little cheese, some small pieces of butter, a little 
white pepper and salt, a layer of macaroni, another 
of cheese, pepper and salt, then macaroni, and so 
on, until the dish is full, putting the cheese on last, — 
with bits of butter. Set it into a pretty hot oven 
to brown about twenty minutes. Thisis very nice — 
as a vegetable. 


MISCELLANEOUS. 


TO KEEP TOMATOES FOR WINTER. 


Pour boiling water on them, and let them stand — 
one hour; peel them, take out what seeds you can 
without breaking them too much, and season them 


* 


2s 
| Se es aed 
. , 


MISCELLANEOUS. 109 


with pepper and salt. Stew them about half an 
hour; put them into stone jars, cover them with a 
piece of paper, and try out some very nice beef 
tallow. Strain it into the jars; put in a cork 
stopper while the fat is hot, that it may soak into 
the pores of the cork, and tie a bladder over it. 
This will keep a year. Put them in small jars; for 
after it is opened and exposed to the air it will not 
keep. 
When wanted for .use, cook it the same as fresh 
tomatoes. 


ANOTHER WAY. 


Prepare as above ; put them into tin cans and sod- 
der them while WNetiine hot, or ae them into self: 
sealing cans. 


TOMATO CATSUP. 


_. Take half a bushel of tomatoes, cut them in two, 

lay them in a dish, sprinkle a little salt over them, 
and let them stand three or four hours. Then drain 
off the water, and put the tomatoes into a preserv- — 
ing-kettle with a pint of water’; let them stew two 
hours. Strain them: through a cullender, and put 
them back into the kettle, with half a teacup of salt, 
half an ounce of Cayenne pepper, one ounce of 
cloves, one ounce of nutmegs, one of mace, and one 
quart of good white wine; boil this one hour. 
When cold, bottle it and stop it phehte: 

10 


110 RECEIPTS. . 
PLAIN SANDWICHES. 


Cut the ham or tongue very thin, trim off the - 
fat, and cut the bread thin; spread it with very nice 
butter; lay meat on very smoothly. Press the other 
slice on very hard; trim the edges off neatly. ! 


A DRESSING FOR SANDWICHES. 


Take half a pound of nice butter, sinh ‘ane 
spoonfuls of mixed mustard, three Spoeuiae of nice 
sweet. oil, a little white or ay pepper, a little salt, 
the yolk “of one egg; braid this all together very 
smoothly, and set it on the ice to cool. Chop very 
fine some tongue and ham; a little cold chicken is 
_very nice added. Cut the bread very thin; spread 
it with the dressmg.» Then spread over the meat, 
then the bread, and press it together very hard. 
Trim off the edges, that the sandwiches ey be- 
all one size. ; 


WELSH RAREBIT. 


Cut a pound of cheese in slices a quarter af an. 
inch thick; put a piece of butter the size of an egg 
in a small frying-pan.- Lay in the cheese, cook it 
about five minutes, and add two eggs wall beaten, 
a dessert-spoonful of mixed mustard, and a little — 
pepper. St'rit up; have ready some slices of but 
tered toast, turn the cheese over it, and send it to 
table very hot. It is also very good cooked without 
the eggs : 


* 





MISCELLANEOUS. Wt 


OMELET. 


- Beat up four or six eggs very well; add a very 

little salt and pepper, and one spoonful of good milk 
or cream. Have ready a piece of butter in the 
omelet-pan ; stir it round until quite hot, and turnin 
the egg; stir it fora minute. As soon as it begins 
to set, raise it from the edge of the pan with a 
knife ; let it brown a little, and lap it half over. Slip 

“it me a dish. Send it to table very hot, or it is not 
good. — 

This is very nice when meat, parsley, or any Pidnd 
of seasoning, is either stirred into the egg or laid 
on to one half of the omelet, with the other half 
lapped over it. 


ANOTHER OMELET. 


> 


Beat up six eggs; chop very fine half an onion, 
a little ham, a sprig of parsley, and add salt and pep- - 
per. Mix this all well together; put a bit of butter 
half the size of an egg into a frying-pan, and heat it 
hot; turn in the mixture, stirring it all the time 
until it begins to thicken. Then letit stand to brown 
three minutes, lap it half over, slip it on to a dish, 
and send it to the table very hot. 

Omit the onion and ham, if preferred without it. 


OMELET WITH MEAT. 


When the above is set, have ready any kind of 
meat, chopped fine and seasoned; lay it over half 
the omelet, and lap the other half over it. This-is 





112 RECEIPTS. 


a difficult dish to prepare, as the cook must move 
quickly and with care to make a good omelet. 


TOMATO OMELET. vie 


Beat up six eggs; mix two table- spoonfuls of. 
flour with a little butter, and add some salt and pep 
per; peel and chop very fine four tomatoes; stir 
this all together, and fry it the same as above 
directed. Seo 

OYSTER OMELET. : ng 

Prepare the omelet as above; chop a dozen oye 

ters, and stir them into the ont as before diretiag 


ANOTHER MODE. 


Beat up six eggs; mix a spoonful of flour with a — 
little milk. Stir it into the egg, and season it with 
pepper, salt, and a little chopped parsley. Heat the — 
griddle, and rub it with butter; turn on the mixture © 
very thin. When a little hardened: roll it up, and 
send it to the — very hot. 


DROPPED EGGS. ani 
Have ready a pan of boiling water, and break the © 
eges, holding it very close to the water. Drop in~ 
very slowly, that the yolk may not break. Witha ~ 
large spoon dip the boiling water over the yolk — 
_ until the white forms a skim over it, and take out — 
the egg with an ege-slice, half a dozen in a dish. It — 
is a very pretty dish dcauaea with parsley ; or dipteds 
on butter toast they are very nice. : 
* 


* 


i 
| 
I 





: 





MISCELLANEOUS. 113 


HARD SCRABBLE. 


- Beat up six eggs; season with a little pepper 
and salt; put a piece of butter into the frying-pan. 
When i: is very hot, turn in the egg; stir it until it 
thickens, and serve it very hot. ” 

FRIED HAM AND EGGS. 


Fry the ham; dish it; turn the fat out of the 
pan, and wipe it out; drain the fat into the pan, 
leaving the sediments; add some good lard to it, 


and let it get boiling hot. Drop the eggs the same 


as above, and dish them around the ham. 
ee | | 
TO MAKE MILK TOAST. 

Put half a pound of butter into a-tin toast-pan; 
dredge on a little flour, and rub it in with a spoon; 
turn on a teacupful of boiling water, stirring it all 
the time; then add three gills of milk or cream, 
and stir it until it boils up once. Toast the bread 
a light brown; dip it while it is hot, one piece ata 


time ; lay them in the dish, and over each piece put 


a large spoonful of the dip. When the dish is filled, 
pour the dip over the whole. 


SOFT SPREAD TOAST. 


Toast the bread, and spread it while it. is hot. 
Have ready half a pint of hot milk or water ; dip the 
toast in very quickly, that it may not soak too much, 
but merely to moisten it. 

“abe 
ae 





® Ve 
i eee Jae 
+ 


114 - RECEIPTS. 


Dry toast should never be laid one slice upon 
another, but set on the edge to Heaps Cha eeer 


sa 


TO MAKE COFFEE. 
The mgd should be dried in ‘es oven ie ee 


door open one or two hours before roasting. When 


it is ready to roast, set it on the fire in an iron pan, 
and stir it constantly until it becomes a light brown. 


es two pounds of coffee add a bit of butter about 


the size of a walnut three minutes before taking it 
from the fire. Coffee is much better when it is 
roasted, ground, and made within one hour. One 
cup of ground coffee will make one quart gf coffee. 
To make coffee in a biggin, put the ground coffee 
into the filter, wet it with cold water, and let it stand 
five minutes to swell. Put the filter into the pot. 
where it belongs; fill it up with boiling water, and 


set where it will keep hot, but not boil. When this 


has run through, add water until you have made a 


_ quart of coffee. It does not require more than ten 


minutes to make good coffee. 

To boil coffee, put into a coffee-pot one cup of 
ground coffee, an stir in one egg, or a piece of salt 
fish-skin two ame square; add one quart of water. 
Boil it ten minutes, take it off, turn a cupful out at 
the spout, and back again into the pot. Let it stand 
ten minutes. Turn it off into another pot to send 
to table. Boiled cream or milk nea ge i 
‘gerved-with coffee. . 


- 


gal #18) Se eee Peay | See 
Be ss. alter 
2 is J 


PASTRY. Tilo 


Cakes TO MAKE THA. 


Seald the teapot, put in the tea while the pot is 


- hot; turn in just water enough to wet the tea, and 
let it stand about five minutes; then fill up the tea- 
pot with boiling water. The quantity depends on 
taste. 7 46 


TO MAKE SHELLS OR COCOA. 


- They require two or three hours to boil. Some_ 


persons like cocoa roasted and pounded before boil- 


“Ing it. 


CHOCOLATE. 


Toa quarter of a pound of chocolate add two 
“quarts of water, stirring it frequently until it is dis- 
solved ; give it one boil, then add one pint of cream 
or one quart of milk, and give it one more boil. 
Sweeten it to your taste. 


PASTRY. 


‘RICH PUFF PASTE. 


. To one pound of flour allow one pound of butter. 
Wash the butter in cold water; divide it into three 
“parts, make it into thin cakes, and lay them on the 
ice to harden. Sift the flour; take one cake of the 


butter and rub it well into the flour; mix it up 
lightly with the tands with cold ice-water; sprinkle 





116 RECEIPTS. 


a little flour on the paste-board, and roll the crust 
out very thin, rolling from you always. Be careful 
not to break the crust with the rolling-pin. — Roll 
out one cake of butter as thin as possible, lay it on. 
the paste, dredge on a little flour, roll up the paste, 
then roll it out thin again; roll out the other cake 
of butter, lay it on the paste, dredge on a little more 
flour, and roll it up again. Cut it into as many 
pieces as required. For edging, roll outa piece as 
long as will go around the plate without piecing, as — 
it looks much better. The edging should be three 
or four layers of paste rolled very thin, and put on 
the rim of the plate. . Use sifted flour to dredge on 
the paste-board, and to roll the butter and paste 
together. This flour is included in the Orem of 
the flour for the paste. | 


COMMON PASTE. 


Take one pound of flour, and three quarters of a 
pound of butter; sift the flour on the paste-board ; 
take two thirds of the butter, cut it with a knffe 
into the flour, mix it up with just ice-water enough - 
to stick the flour and butter together, and roll it 
oct about an inch thick; put the rest of the butter | 
on the paste; dredge on some flour, roll up the 
paste, flour the board and roll out the paste gain 
smooth, and then roll it up again. 

This is a very good paste to line the plates cree 
and use the puff paste for the PASUIE and pee) ; 
crust. | ates 





PASTRY, 117 


sar Bas A VERY GOOD COMMON PASTE. 


= ~ Toa pound of flour take half a pound of butter 
and a quarter of a pound of lard (this is best in 
‘winter), or half butter and half lard, allowing a 
“pound of flour to three quarters of a pound of 
‘shortening. Mix the lard and a little salt with the 
flour very lightly and quickly with ice-water; flour 
‘the board, roll: out the paste about a quarter of an 
inch thick; put half the butter on with a knife, in 
little bits, dredge on a plenty of flour, roll up the 
paste, then roll it out again; put the other half of 
the butter on the same as before, and again roll it 
ce This is a very nice crust for meat pie. 


VOL-AU-VENT. 


Take rich puff paste, roll it half an inch thick; cut 
the shape and size to suit the dish it is to be eoreed 
in. Roll the piece of paste left not quite half an 
inch thick; cut two strips one inch wide; brush the © 
paste on the dish with a little cold water; lay ona 
rim, brush that over with water; lay on another 
rim; fill out the paste with pieces of stale bread; 
‘roll a cover, place it on top, marking it round the 
‘size of the inner rim; brush this over with the 
white of an ego; set it into a quick oven to bake. 
‘Be careful that it bakes even; it may require turn- 
ing, as it must rise even to look well. It will bake 
m about half an hour. When done take off the 
‘cover with a knife, take out the bread, fill it with 
whatever you please, place the cover on, and send 








118 . RECEIPTS. 


it to table. This is a very handsome dish for con 
pany. es 

If the top is brushed over with ope aa sugary 
and sprinkled with pounded almonds, and the vol-au_ 
vent filled with preserved fruit, it is a ve hand: 
some dish for dessert. : an ae 
CHEESE CAKE. 


Roll out some nice puff paste, not very thin, brush — 
it over with cold water, spread it half over with 
grated cheese; then lap the other half over, and 
pass the rolling-pin lightly over it; cut into strips 
about four inches long and two se bake in ee 
quick oven. These are very nice with pppoe 


APPLE PIE... 


In the fall of the year, when apples are very juicy, 7 
they make nice pies without stewing. Cut them: 
thin; line a deep plate with crust; put in a layer of. 
apple, some good brown sugar, a little mace or cin- 
namon, grated lemon-peel, and a very small piece of 
butter; then another layer of apple and seasoning; 
sover 7 with a good paste, and bake #¢ in a moderate 3 
oven. After the top crust is done, let it stand i 1D 
the oven, with the door ODER; fifteen minutes. * 

A NICE APPLE PIE. a 

Peel, quarter, and core, about eight spplad ie, 
make two large plate pies, and put them into a 
saucepan, with a very little hot water. Let them. 


PASTRY. - a 


stew until they are quite soft, and then turn them 


into a dish to cool. While they are hot add a piece 
of butter about half the size of an egg, a little mace, 
the rind of a lemon grated, half a glass of wine, and 
sugar to the taste. Let it get quite cold; line flat 
tin plates with a good crust, fill them with the apple, 


anc put on a rim and upper crust of puff paste. 


A VERY - NICE APPLE PIE OR TART. 


. Halve and core about ten good greening apples, 


put into a saucepan three cups of white sugar, one 
lemon sliced, a little mace, and a large cup of water. 
Let this boil up. Then lay in the apples carefully, 
and let them simmer until they are tender and clear; 
take them out on a dish with a spoon, keeping them 
as whole as possible; let the liquor boil away until 
there is only enough juice left for the pies; line the 
plates with crust, and lay in the apples carefully. 
Add a glass of wine to the juice, put a double edge 
of puff paste around the rim of the plate, turn in 
the juice, brush over the paste and the apple with 
the white of an egg, and sift a little fine sugar over 
it. . Bake it until the crust is done. 


yo 


a 


ie IMITATION APPLE PIE. 


Six soda-biscuit soaked in three ‘cups of cold 
water, the grated rind and juice of three lemons, 


and sugar to your taste. This will make three pies. 


120 RECEIPTS. 
RHUBARB TARTS. 


Peel and ay the rhubarb into small pieces, and 
yut them into a saucepan with a little sugar. Stew 
It until it is tender. Put it in a flat dish, and add 
more sugar, a little butter, mace, or cinnamon. — 
Line some small tin plates with paste, put a rim of 
puff paste, and fill them with the rhubarb. Strips’ 
across the top add to the appearance of tarts. Bake 
them until the crust is done.. Ret 





RHUBARB PIE. 


Peel the rhubarb ; cut it in very small. ‘piecess 
line a deep plate with common paste; fill the plate — 
half full of rhubarb; put in a plenty of sugar, a little - 
cinnamon; then fill the plate full of rhubarb, some — 
more sugar, and a small piece of butter; cover the — 
pie with a good paste ; bake until the crust is done; 
then let it stand in the oven, with the door epee | 
ten or fifteen minutes. eas sel 

GOOSEBERRY:» PIES OR TARTS. a. 

Pick off all the stalks and little blossoms, and 
make the pies the same as the rhubarb. For the 
tarts, the gooseberries should be strained through ~ 
a coarse sieve. The seasoning should be put in — 
while the fruit is hot, but the fruit should be per- | 
fectly cold when put on the paste. 


MINCE PIE. ate: 


Boil a beef tongue weighing six pounds, and what i 





PASTRY. 121 


ty called the vein.of a round of beef weighing six 
pounds, six hours; then skin the tongue, and chop 
the beef and tongue-very fine; add five pounds of 
_ beef suet chopped very fine, five pounds of stoned 
_ raisins, three pounds of itied currants, a pound and 
a half of citron in small thin pieces, Bois pounds of 
brown sugar, one pint of good molasses, one quart 
of brandy, one quart of white wine, half a cup each 
of salt, cinnamon, allspice, and cloves, three nut- 
megs, and a table-spoonful of mace. Put this all 
into a large pan, mix it well together with the hands, 
_ and let it stand over night. What you wish to bake 
take into another pan, and add one half as much 
_ fine-chopped apples as you have meat. Mix it up” 
well, and let it stand an hour. If it is not quite 
_ sweet enough, add as much sugar as required, and 
a little more wine. Put the remainder of the meat 
into a jar for future use, and turn on a little brandy. 
Cover it tight, to keep the air from it. This not 
only keeps.well, but is better than when it is first 
made. When more is required for use, the propor- 
- tion of chopped apples, &c., to be added, as named 
above, with wine to moisten the meat. Champagne 
wine may be used, if preferred. _ 









PEACH PIE. 


Peel and cut into thin slices the peaches ; roll out 
the paste quite thin; line the plate with it, and fill | 
it, half fall with the See Add a cup of sugar ; 

then fill the plate with peaches and a little” more 
7 1] ace, ae 8 


& 





122 RECEIPTS. 


sugar, cover it with a puff paste, and bake it three a 
quarters of an hour. . 


v7 
* _ ANOTHER PEACH PIE. 


Peel the peaches, cut them in halves, and sce 
them into a saucepan with a very little water and 
sugar, and let it simmer until the peaches are tender. 
Let them cool; add a little more sugar to the juice, 
and let it simmer until it thickens. Line a plate — 
with paste, lay in the pieces, and turn the juice over 
them. Put ona rim of rich puff paste, and cover it, 
or not, with some of the same paste. Bake it twenty 
minutes. | 


BLACKBERRY OR WHORTLEBERRY PIE. 


Line a deep plate with paste; fill it half full with 
berries, and add half a cup of sugar, a small piece 
of butter, and a little cinnamon; fill up the plate — 
with berries and a little more sugar, and cover it 
with a good paste. Bake it one hour. <A few cur- 

_ rants improve the pie. 


a 


CURRANT PIE OR TART. 





Stew the currants a few minutes; strain them 
through a sieve, and season them with plenty of 
sugar while hot, and set them away to cool. Line 
small plates with puff paste, fill them with the cur 
rants, and bake them until the crust is done, 


. 


han 
, 


PASTRY. 123 


GREEN CURRANT PIE. 


When the currants begin to turn red, pick them 
from the stalk and rinse them. Linea pie-plate with 
good paste; fill it half full of currants, a plenty of 
sugar, a little cinnamon, a small piece of butter; fill 
the plate quite full with currants, and a little more 
sugar; cover it with the paste. Bake half an hour. 


-CRANBERRY TARTS. 


~ Stew the cranberries with a very little water 
until they are well done; strain them through a 


sieve; season them with a plenty of sugar while 


of puff paste, and bake it ten or fifteen minutes, | 


hot; add a little spice, if to the taste, and let it get 
quite cool. Line small plates. with a puff paste, 
and putarim on of the same; fill the plates, and 
bake them until the crust is done. 


TARTS OF PRESERVED FRUIT. 


- Line small plates with a rich crust; make a rim 


until the paste 18 quite done; then fill them with 
any kind of preserved fruit, brush them over with 
the white of an egg, sift on a little white sugar, 
and set them in the oven abéut three minutes. 


PASTE PUFFS. 


Roll out a rich paste, and cut them with a biscuit- 
cutter; lay them on a tin sheet; cut a rich puff 
paste the same size; cut a hole with a small wine. 
glass, making a rim half an inch thick, and bake 


eas 


apy RECEIPTS. 


them until quite done. Just before sending them 
to the table fill them with preserves of any kind. 
Paste looks much nicer if beat-up egg is inane 


over it with a paste-brush, and white sugar sifted | 





on just before it is set into the oven. If it is to be e 


very light-colored, use only the white of the eSB) | 


and omit the sugar. 
LEMON PIE. 


- Grate the rind off two lemons; peel off the vihit 


skin; chop the lemon up fine; add two cups of 


sugar; beat up two eggs, and stir it all together. 


Roll out thin a rich paste; line a tin plate with it, 


and fill it half full with the lemon; then roll out 


another thin crust, cover it, and fill up the plate 


with the lemon; cover it with a rich puff paste, 
and bake it twenty minutes. 


PLUM PIE. 


Simmer the plums in a little sugar and water 


until they are tender; then take out the plums, and 
add more sugar to the juice, and boil it until there 
is Just enough for the pies; turn it over the plums, 


and let it cool. Line the tin plates with a rich _ 


paste; fill them with “plums; cover them with a : 


puff paste, and bake them half an hour. 


PLUM TARTS. 


Simmer the plums as above, and take out the Se: 


stones and simmer it longer; then strain it through 


a cullender, and make it quite sweet. Line smal] 


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PASTRY. ; 125 


tin plates with a thin paste; place a rim of puff 
paste; fill the plates, and bake them until the crust 
is done. 


WASHINGTON PIE. 


Three quarters of a pound of sugar; half a 
pound of butter beat to a cream; add a cup of 
cream, half a teaspoonful of saleratus, six eggs 
_ beat-up well; flavor it with lemon; add a pound 
of flour; bake it in round tin pans, or-a wooden 
box-cover, about fifteen or twenty minutes; when 
cold, lay one on a plate, and spread over it marma- 
lade, or any other jelly, as thick as the cake; then 
cover it with another cake. Frost it, or not, as 
you please. ' 


LAFAYETTE PIE. 


One heaping coffee-cup of flour; one even cup of 
sugar; four eggs beaten separately ; a piece of but- 
ter the size of an egg; half a teaspoonful of cream 
tartar in flour; quarter of a teaspoonful of soda in 
a little water.. This is enough for two pies. 


ee 
FILLING FOR THE ABOVE PIES. 


Two ounces of butter, quarter of a pound of sugar, 
' two eggs, and one lemon; beat all together without 
boiling. | 

z 11* 





126 RECEIPTS. 


ah © 


Fs = PUDDINGS: 


BOILED APPLE PUDDING. 


Peel and juarter the apples, and put them into 
cold water. Make a crust of six or eight potatoes, 
boiled and mashed; add half a pound of butter, 
rubbed well into the potatoes, and as much flour 
and cold water as will make a stiff paste; roll 
it out abott an inch thick; dip the pudding-cloth © 
into boiling water; lay it over a large” bowl; put — 
the crust into it; then take the apples out of the - 
cold water, and put half of them into the crust; 
sprinkle in a tea$poonful of cinnamon, two table- 
spoonfuls of brown sugar; then put in the remain- 
der of the apples, tie the cloth up close, and put it 
into boiling water. Turn it frequently in the pot, 
and boil it three hours. 


ANOTHER, WITH PASTE CRUST. 


Take three quarters of a pound of butter, anda 
quart of flour; rub half the butter into the flour; 
mix it with cold water, and roll it out twice, putting 
in the rest of the butter in small pieces; dredge in — 


a little flour; roll it up, and then roll it out the size 


required for the pada. Put.the apples in, and 3 
boil it as above. ae 


APPLE DUMPLING. 


Roll a crust, either potato or short, large enough 





PUDDINGS. 127 


_ to cover an apple; have the apple peeled and cored; 

put a little sugar and cinnamon in the*p) 
core; roll the crust round the apple ; ti 
small cloth. Fix as many apples in this way as 
desired; put them into boiling water; boil one 
hour, Serve with sweet sauce. 






PAN-DOWDY. 


Take a deep, brown baking-pan ; butter it; fill”it 
‘with apples, peeled, cut in quarters, and ee 
add a large spoonful of cinnamon, two fence 
of brown sugar, one teacupful of good cider, if 
you have it; if .not, a little water; cover with a 
common pie-crust; bake about four hours; then 
break the crust into the pan with the apples and 
juice. To be eaten with sugar and cream. * 


APPLE AND SAGO PUDDING.. 


Pare and core as many apples as will set into the - 


dish in which the pudding is to be baked; fill the 


hole in the cored apple with ground cinnamon and 
sugar; take as many large spoonfuls of sago as you 
have apples; mix it with a little cold water; turn in 
as much boiling water as will fill the pudding-dish ; 
stir it all the time until it begins to thicken; then 
cover it up, and let it stand about two hours, until 
the sago swells; then turn it into the dish, set it 
into a pretty hot oven, and bake it two hours. 
To be eaten with sugar and cream. 


4 








128 oe) RECEIPTS, 


#&. - - BARKED APPLE PUDDING? tn eee 


Stew and strain six large apples; while hot, ba 


half a pound of butter, six eggs beaten with half aca 


pound of sugar, and the juice and erated peel of 
a good-sized lemon; mix this all together; pound 
six soft crackers. Butter a good-sized pudding- 
dish; strew in some of the cracker, then a layer of 
the Spple: then some cracker, and so oe until all i is 
in. Bake about one hour. ! | 


ANOTHER BAKED APPLE PUDDING. 


, Take about six grated apples, half a pound of < 
_ ‘sugar, a quarter of a pound of butter rubbed to a 


cream, the rind of two lemons and the juice of one; 
stir this all together; then add two cups of cream — 
ilk, and five eggs; line the dish with puff — 
and bake it one hour. This may be made 





BIRDSNEST PUDDING. 
Tare and core as many apples as will set in the 
dish, and fill the holes in the apples with white 
sugar and grated lemon-peel. Mix as much custard — 
as will fill the dish; allow seven eggs to a quart of 


milk, and season it with sugar, and lemon, or peach- : 


water. Fill the dish quite full, set it into a pan 
with a little water, and bake it one hour. Serve it 
with cold or wine sauce. 3 
It is very nice without any sauces but in ate 
case it should be made rather sweeter, or the. apples 








PUDDINGS. | 129 


should be scalded in a little sugar and water ‘before 
it is baked. 

| BOILED BATTER PUDDING. 

Take one quart of milk, eight eggs, and eight 
spoonfuls of flour; beat these very smooth together; 
put it into a floured cloth, or buttered mould, and 
boil it one hour; serve it with wine sauce. If it 


is not required so rich, put in less eggs and more 


flour, and boil it Pe 


BATTER PUDDING. 


sep quart of milk, four eggs, six spoonfuls of 
nae a little salt; bake twenty minutes. 


BAKED BATTER PUDDING 


Is made the same as the preceding. Then butter 
a dish, and bake it three quarters of,an hourgil 
should be sent to the table immediately after te 
it out of the oven, as it looks badly after stan 
to cool. 







SUNDERLAND PUDDING. 


Make the batter the same as above, but bake it. 


in little brown cups, which are made expressly for 
this purpose. Fill the cups two thirds full; bake 
twenty minutes; serve it with sweet sauce. The 
cups should be well buttered, in order te have 
them turn out easily. 


BUNN PUDDING. 
Take as many stale bunns as will set in a. dish 





130 ‘RECEIPTS. 


without crowding; mix a custard, allowing five 
eggs to a quart of milk; season it with sugar and 
any kind of spices. Fill up the dish, and let it 
stand and soak one or two hours. If the custard 
is all absorbed, fill up the dish, and bake it an noe 
and a half. ny 


= 


BREAD, PUDDING. 


Take a pound of stale bread; boil a quate of 

milk; pour it on the bread, and let it soak one or 
two ne then rub it quite fine with the hands. 
Beat up four or five eggs, and add them to it; also 
a table-spoonful of cinnamon, or any other kind of 
spice, two cups of sugar, and a little chopped suet, 
or a quarter of a pound of prise Bake or boil it 
two hours. bene? 


. * BOILED BREAD PUDDING. 


Prepare bread as directed above; add five eggs, 
two cups of sugar, half a cup of cece a wine- 
glass of brandy, ‘half a nutmeg, half a teaspoonful of 
ground cloves, the grated rind of one lemon, half 
ns pound of suet chopped, and a pound a a halt of 
raisins, Boil it four hours. 


A VERY NICE CHRISTMAS PUDDING. 


Take ten soft crackers; break them up; put 

_ them into a quart of good milk, and let them stand 
over night, and the next morning rub the crackers 

ne, through a cullender. Beat up eight eggs, one pound 


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PUDDINGS. 131. 


of sugar, one cup of molasses, one of brandy, a 
_ pound of suet, one table-spoonful of salt, one of nut- 


meg, halfa spoonful of mace, one spoonful of cloves, 
»rind of one lemon, a quarter of a pound of 
citron cut thin, one pound of currants, and a pound 
and a half of stoned raisins. It may be either 
boiled in a mould or cloth, and let it boil five 
hours. To be served with a very rich brandy or 
‘wine sauce. It adds very much to the appearance 





to pour half a tumbler of brandy over the pudding, 


and set fire to it just as it is going to the table. 
This pudding is also very good baked in an 


- earthen pot. 


es PLUM PUDDING. 

- One and a half cups chopped beef suet, one cup 
of milk, one of molasses, three cups of flour, four 
cups of raisins, half a odenounful of soda, a little 


salt, one teaspoonful of cloves, and one nutmeg. 


‘Boil four hours. 


AN ENGLISH PLUM PUDDING. 


A stale brickloaf of baker’s bread, grated; ten 
eggs, half a pound of sugar, one pound of suet, one 
cup of molasses, two pounds stoned raisins, one of 
currants, two ounces citron, one teaspoonful of 
cloves, one of cinnamon, one nutmeg, a glass of 
brandy, and one of wine. Boil in a cloth six hours, - 
Serve with sweet sauce. : 





132 . RECEIPTS. — 


FRUIT PUDDING. 





ful of soda, two eggs, three cups of flour, half a ~ 
cup of melted butter, one cup of raising, and one app z 
of currants. Boil two hours. bg 


Ons cup of molasses, one of milk, one Coes 3 q 
| 


CHANCELLOR'S PUDDING. Ae . it 


Take a tin mould, or a small tin pan; butter Te a 
well. Split and stone some large raisins; placethem . 
on the sides of the buttered tin about two inches — 
apart; slice a stale brick-loaf, and place it around 
the pan. Have ready twelve eggs well beaten, and 
seasoned with lemon or peach-water, and one cup 
of cream. Set the pan or mould into boiling water ; 
turn in the eggs, cover it up, and let it boil two — 
hours. When it is done, turn the mould over into 
the dish, and let it stand about ten minutes before 
‘removing it, for fear the pudding should break, 
Serve it with a rich wine sauce. 


GROUND RICE PUDDING. 


Mix three large spoonfuls of ground rice in a 
little cold milk; stir it into a quart of boiling milk; 
let it boil about fifteen minutes, stirring all the 
while. When cold, add four eggs, a little lemon; — 
_ sugar to the taste, and bake it one hour. Line the 
dish with paste, or not. % ; 


TAPIOCA PUDDING. 


Put a cup of tapioca into a pint of milk; set it 
__ near the fire to swell, and stir it often. Then add 








Puppines: . 133 


_a pint of cold milk, five eggs, two cups of sugar, 
alittle salt, and spice of any kind. A cup of rai- 
sins and a cup of currants may be added. Bake 
*t an hour and a half. 


SAGO PUDDING. 


This is made the same as the foregoing, or may be 
made by soaking the rice or sago ina pint of water 
instead of milk, and then add the pint of milk after- 

wards, and allow one or two more eggs to a quart. 


-ARROWROOT PUDDING. 


~ Mix a table-spoonful of arrowroot in two of cold 

‘milk; pour it into a pint of boiling milk, in which 
dissolve a teacupful of white sugar; stir it con- 
stantly, and add a little mace, or any other kind 
of spice, and four eggs. Bake it half an hour 
in a dish lined with paste. If it is preferred to 
look clear, substitute water instead of milk, and 
add one more egg. 


MACARONI OR VERMICELLI PUDDING. 


Take two ounces of macaroni; simmer it in a pint 
of milk untilit is quite tender. Add a pint of. cold 
milk, beat up five eggs, and a teacupful of white 
sugar, and flavor it with lemon or peach-water ; 
butter a pudding-dish, and stir the pudding all 
together, and bake it one hour. 

12 


134 RECEIPTS. 


COCOANUT PUDDING. SE 


Break the cocoanut, and save the milk ; peel off 


the brown skin, and grate the socekine very ae 


Take the same weight of cocoanut, fine white 





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sugar, and butter; rub the butter and sugar to a E 


cream, and add five eggs well beaten, one cup of 


cream, the milk of the cocoanut, and a little grated s 


lemon. Line a dish witha ce paste; put in the 
pudding, and bake it one hour. Cover the rim with 
paper, if it is necessary. 2 a 


SQUASH PUDDING. 


Take a crooked-neck or marrow squash weighing 
about four pounds; peel it and cut it into pieces 
about an inch square; put them into a saucepan 
with a very little water, and let it stew gently three 
or four hours. Be careful to keep some water with 
itto prevent its burning. When it is very soft, rub 
it through a sieve, and add a little salt; beat up six 


~ 


eggs with a pound of sugar, and a spoonful Gh. oe 


mace or cinnamon; warm a quarter of a pound of 


butter so that it will stir in; add a quart of 
good milk or cream, and bake it in deep plates 


lined with paste, and a thick rim. Cut a rim of 


paper to put over the crust, to prevent its burning, 
’ Bake it half an hour. 


LEMON PUDDING. 


+ Beat eight eggs very well; add eight ounces of 


white sugar, the rind of iw. lemons being rubbed a 


¢ 


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PUDDINGS. 135 


with some lumps of sugar to take out the essence. 
then peel and beat them in a mortar, with the juice 
of the lemon, and mix all with six ounges of butter 
warmed ; hn the dish with a rich pact crust; turn 
the pedeing in, and bake it about one hour. 


PINEAPPLE PUDDING. 


_ Peel the pineapple, taking care to get all the 
specks out, and grate it; take its weight in sugar, 
and half its weight in butter; rub these to a cream, 
and stir them into the apple; then add five eggs 
and a cup of cream. It may be baked with or 
without the paste crust. 


| 
ALMOND PUDDING. 


Take half a pound of blanched almonds, and 
pound. them in a mortar until they are quite fine. 
Beat up eight eggs; mix a pound of sugar and 
three quarters’ of a pound of butter to a cream; 
stir in the almonds, then the eggs, a little rose- 
water, and a pint of cream. Bake it in a deep 
plate, or pudding-dish, with a rim: of puff paste. 
Bake it three quarters of an hour. 


MARLBOROUGH PUDDING. 


Take six large apples, stewed and strained; stir 
six ounces of butter into it, the rind of one lemon, 
and the juice of two; beat up six eggs and six 
ounces of sugar, and stir it all together. Bake itin 





136. RECEIPTS. 






deep plates, with a rich puff paste, and a prety 
titek ogee. 





® —cusrarp PUDDING. [OS =a 

‘Beat up seven eggs and halfa pound of sugar, 
stir it into one quart of milk, and season it with 
peach-water or lemon. Butter a dish that will just — 4 
hold it; pour it in; set a pan into the oven half 
full of Beara and set the pudding-dish into it to 
bake. Bake it three quarters of an hour. Some 
persons boil the milk, and turn it on the eggs, 
stirring it all the time until nearly cold, and then - 
season and bake it. 


ANOTHER CUSTARD PUDDING, 


Made in the same way as the above, but baked in 
a soup-plate lined with paste, and a rim. Fill the 
plates, and bake three quarters of an hour. 


BOILED CUSTARD PUDDING. 


Beat five eggs, whites and yolks separately; add _ 
a little salt, two table-spoonfuls of white sugar, and 
one pint of milk or cream. Butter a tin mould that . 
will hold the mixture; set it into a saucepan of 
boiling water; cover the mould witha piece of mus- — 
lin, and be careful that the water does not boil mto 
the mould. Boil the pudding twenty minutes ; take | * 
it from the water about ten minutes aie. serv: 
ing; then take it out carefully. Send it to the eho 
with wine sauce. 


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PUDDINGS. 137 


CUSTARD PIE. - 


Seven eges beat with two teacups of sugar, the 
rind of alemon grated, alittle cinnamon, and a quart 
of milk. Line a soup-plate with paste; tip up the 


edge with the thumb and finger to make a rim; fill. 
the plate with the custard; bake about half an hour. 
_ This custard will make two pies. 


CREAM PUDDING. 


Beat up four eggs a little; strain them; add a 
teacup of fine white sugar, the rind and juice of a 


lemon, and a pint of cream. Line a pudding-dish 


_with puff paste; put in the above. Bake half an 


hour. 3 | 
= BAKED INDIAN PUDDING. 


Boil a quart of milk; stir into it gradually three 
gills of Indian meal and half a pint of molasses, 
and let it cool. Butter a high brown earthen pan; 
put into it half a pound of beef suet chopped, and 
a spoonful of salt; then turn in the pudding and 
a quart of cold milk; stir it up well, mixing thé suet 
with the pudding; add a pint of cold milk; do not 
stir it again. Bake it five hours. If baked in a 


brick oven, let it stand eight hours, or over night. 


ANOTHER BAKED INDIAN PUDDING. 
ohne ie 
- Boil one quart of milk; s 


Indian meal, and let it ‘stand and cool; then add 
four eggs ee up, and two cups of oan sugar, 
with a little butter. Bake it three hours. 

12* 









stir into it half a pint of « 





138 _ RECEIPTS. . 
A BOILED INDIAN PUDDING. | inl 
Take two teacups of Indian meal; scald it with | 
a pint of boiling milk; add to it a cup of flour, a 
large cupful of beef or veal suet chopped fine, half i 
a gill of molasses, two cups of dried apples, and a — 
spoonful of salt; mix all this together; tie the cloth — 
so as to allow the pudding to aval one third, and ag 


- boil it five hours. 


ANOTHER BOILED INDIAN PUDDING. 


Take four cups of Indian meal, two cups of suet . 
chopped fine, one cup of molasaen: one table-spoon-— 
ful of salt; mix this all together; tie it in a cloth, © 
leaving it to swell one fourth; boil it six hours. 


: NEW BEDFORD PUDDING. 


Take four table-spoonfuls of flour and four of 


- Indian meal, four eggs, one quart of boiling milk, 
alittle salt, and a cup of molasses; stir the other — 


ingredients into the mls aud bake it three hours. 


BOILED SUET PUDDING. 


Take a pint of milk, three eggs, and sifted fone! : 
enough to make a thick batter, a cup of suet chopped — F 
fine, and a spoonful of salt; mix it all together, and 13 
Bail four hours. Serve wih wine sauce. 


WHORTLEBERRY PUDDING. 


Take a pint of milk, three eggs, and flour enough a 
to make a stiff batter; stir them well together 





PUDDINGS. 1398 


then add three pints of berries; flour a cloth; tie 
it pretty close, and boil it two hours and a half. 
Serve with wine sauce. | 


AN OTHER -WHORTLEBERRY PUDDING. 


~ One cup of molasses, one quart of milk, one tea- 
spoonful of salt, and flour enough to make a thick 
batter; stir in as many berries as will mix in the 
batter; boil it four hours. Serve it with sweet 
sauce. 


ANOTHER WHORTLEBERRY PUDDING. 


_ Make a paste with a quart of flour and half a 
pound of butter; mix half the butter into the flour; 
mix the paste with cold water; roll it out, and put 
the rest of the butter on in little pieces; flour it, 
and roll it up twice; then roll it out half an inch 
* thick; spread the cloth over the bowl; lay the — 
3 paste on it, and then put in as many berries as the 
paste will hold; tie the cloth tight; put it into boil- 
ing water, and boil it two hours. Served with a 
rich wine sauce. 
Blueberry or blackberry puddings are made in 
the same way. 


BERRY PUDDING. 


Make a stiff batter with cold water and flour; a 
little salt; beat it well until quite smooth, without 
_lumps of flour; mix in as many berries as you can. 
Wlour a cloth, turn in the batter, and tie it up tight ; 
poil it four hours. Serve with sweet sauce. 





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140 RECEIPTS, — 





A COLD BERRY PUDDING. © 


er 
Fe Rte Pant 


One quart each of whortleberries, sane ear ; 
blackberries, one pint of currants, and one poundof . 
brown sugar; stew all together. Cut in thin slices — 
a brick-loaf; spread them with butter, and cover — 
the bottom of the dish with the slices of bread; 

then add layers of the fruit and bread sltdmatele, 4 

until the dish is nearly full, and fill up with the fruit. — 
Let it stand three or four hours, Serve with sugar — 
and cream. : | : Agee 

BOILED RICE PUDDING. 


Take two cups of rice; wash it in cold water; — 
put it into a cloth with a teaspoonful of salt; tie 
the cloth loosely, so as to give room for the rice to 
swell one half; boil it two hours; or put the rice 
into a saucepan with a quart of milk and water, and — 
let it boil three quarters of an hour; then put a 
little milk into a bowl, stir it- round, in then put — 
_the rice in to form it. Cover it up to keep it hof, sr 
- and let it remain fifteen or twenty minutes. be 





ANOTHER RICE PUDDING. — 


Put into a cloth half a pound of rice and half a9 
pound of raisins, and boil two hours and a half — 
To be eaten with sweet sauce. nt 

BAKED RICE PUDDING. a 

Take a gill of rice, two thirds of a cup of molags J 
ses, two teaspoonfuls of cinnamon, one of salt, and 
some small pieces of butter; stir ae all together — 





PUDDINGS. 141 


and then add a quart of milk; put it in the oven to 
bake; when about half done, slip a spoon under the 
crust, and stir the rice up from the bottom of the 
dish. Bake it three hours. 


ANOTHER BAKED RICE PUDDING. 


Swell a cup of rice ina quart of milk, and when 
it is quite soft, let it cool. Then beat up five eggs, 
and add to the rice, with a cup and a half of sugar, 
a little lemon or peach-water, and a little salt. Bake 
it one hour. 


TRANSPAREN q PUDDING. 


eBeat up eight eggs very well; put them into a 
saucepan with a pound of baniered sugar, half a, 
pound of butter, and some nutmeg; set it on the 
fire, and stir it constantly until it thickens, and then 
set it to cool. Make a rich puff paste; put it 
around the dish, and put in the pudding. A few 
y strips of citron, cut very thin, is an improvement. 
Bake it nearly an hour in a more etaly hot oven. 





BAKEWELL PUDDING. 


Line a shallow pudding-dish with puff paste; fill 
it half an inch deep with any kind of preserves you 
like, and cover it with the following mixture: one 
pound of butter, one of sugar, beat well together, 
the yolks of ten eggs, and the whites of five; flavor 
with almond; beat this well. Bake in a moderate 
oven 


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142 vt RECEIPTS. . 





EVE’S PUDDING. 


Grate three fourths of a pound of eae peed 
and mix it with three fourths of a pound of fine 
suet, the same quantity of chopped apples and 
dried currants, five eggs, and the rind of a lemon. 
Put it into a mould, and boil it three hours. — Serve | 
it with sweet sauce. 


wii sous , ay = 


BREAD AND BUTTER PUDDING. 


| ne ee ee 
ae ay Bd | 


Cut a stale brick-loaf in slices; spread it ‘ioe 
with good butter; take a deep pudding-dish ; cover 
the bottom of it ee the bread, and strew in a few 
-eurrants or stoned raisins; then put in another z 
layer of bread, and so on, until the dish is two — 
thirds full. Have ready six eggs, vhalf a pound oa u 
white sugar, and a quart of milk seasoned with any — 
kind of seasoning that is preferred. Pour this into “ 
the dish, and let it stand two hours. Bake it one : 
hour and a half. gd : ee 


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Pati." >) 


Stew.a quart of cranberries in just water uc 
to keep them from burning; maké it very sweet; : 
strain it through a cullender, and set it away to be 
cool. When quite cold, make a,paste as for apple 4 
pudding ; spread the cranberries “About an inch a 
thick; roll it up in a floured cloth, and tie it close : 
at the ends; boil it two hours, aie serve it with 
sweet sauce. 3a 

Stewed apples, or any other kind of £ fruit may y be 
made in the same way. 







7 2 ce “ae TS . Z 
eras eee 


~ ‘i » ar! 
Ter rah 
ig ees 


PUDDINGS. 143 


TROY PUDDING. 


One cup each of raisins, suet, molasses, milk ; 
three cups anda half of flour; one teaspoonful of 
saleratus; stir it all together; put it into a pudding- 
cloth, and boil it three hours. Serve it with sweet 
‘ertide. 


CORN PUDDING. 


Take eighteen ears of sweet corn, cut down 
lengthwise and scraped from the cobs; about a pint 
of milk, and three eggs; put in sugar and salt to 
the taste. Bake it three hours slowly. 


ANOTHER CORN PUDDIN G. 


Taeslve full ears of corn erated, one soft cracker 
pounded fine, two eggs, a pint of milk, three large 
spoonfuls of sugar, and a teaspoonful of cinnamon. 
Bake about two hours. 


QUINCE PUDDING. 


Stew and sift eight quinces; add half a pound of 
sugar, six eggs, a pint of cream, and a little cinna- 
mon. Baked in a dish, lined with paste, one hour 
anda half. 


* *® OUNCE PUDDING. 


' Six eggs, six apples chopped fine, six ounces of 


bread-crums, six ounces of currants, six ovaces 
of sugar, a little salt and nutmeg. Boiled two 
ticurs, and served with sweet sauce. 


hat - * 







144 RECEIPTS. 


- oS SRE OPRTETERS, 9 ae ee 


Take four eggs, one pint of milk, a little salt, “thie 
rind of one lemon grated, or a few drops: vor” the | 
~ essence of lemon, and flour enough to make a light ; 

batter. Have ready some hot lard, drop ina large 
spoonful of batter, and fry them a a brown. . 
Serve with sugar and wine. er 2 


APPLE Bee 






inka the batter the same as thie evedthe: : “she 
‘the apples a quarter of an inch thick, the round 
way; take half a teacupful of brandy, dip the apples _ Fe 
into it, roll in the batter, and. fry them in hot lard 

toa light brown. Serve with wine and sugar. Or, 
chop the apples, stir them into the ee and ee 
as above. i 


POTATO PUDDING. 





Boil six good mealy potatoes, mash, then very. ; 
fine; beat them well with the yolk of five eggs, half 
a a pata of white sugar, quarter of a pound of Song 
ter, — beat the whites to a strong froth,—the rind of 
a lemon grated, and the juice; stir all together well; 
add a little salt, and a pint of good milk or cream 3 a 
bake about an hour and a half. Bes. 












“COTTAGE PUDDING. “= 
Warm two and a half table-spoonfuls of butter, : 
stir in a teacup of white sugar, one well-beaten egg; 
put two feompontny: of cream of i il in one pint 








PUDDINGS. ee 145 


of flour; add a teaspoonful of soda dissolved in a 
cup of milk; flavor with nutmeg or lemon; bake 
three quarters of an hour in a slow oven, and serve 
with rich, hot sauce. 


SPONGE CAKE PUDDING. 


Beat together one pound of fine white sugar and 
‘the yolks of twelve eggs until very frothy; add the 
grated rind and juice of two lemons; beat the whites 

a, a very strong froth, and beat them well in with 
1e yolks; add three quarters of a pound of sifted 
flour; just stir it in,—do not. beatitmuch. Buttera 
handsome high-shaped mould; bake about half an 
. hour; try it with a broom- ae when done turn 
it into a high dish; have ready some frosting ; turn 
it through a, small ial on to the pudding. Serve 
with a rich wine sauce. 


MERINGUE RICE PUDDING. 


One teacup of rice boiled soft in milk; a pint of 
milk; a piece of butter the*size of an egg; the 
yolks of five eggs; the rind of two lemons grated; dee 
_ bake twenty minutes. Beat the whites of theegegs 
to a strong froth, with two table-spoonfuls of white 
sugar; add the juice of the lemons; spread this io 
over the pudding, and set it back in the oven to | 
harden and brown lightly. Sago or tapioca paddies “cll 
may be made in the same way. or Wie 
12 a 











ae: 






that the pudding may } not break. 
wine or cold s sauce. 


If you have light. scioked? He 
&c., and dark plum cake, fill the miewld 
with a layer of each; then turn on oe -custa 
serve as above. _ A det Gem 


PUDDINGS. T4T 


boil a soft custard; fill the mould; let it stand until 

the cake is soft. Place it in ice and salt; cover it 
all over; let it stand six or eight hours; dip the 
mould into boiling water quickly, and then turn it 
‘on to the dish. 


ANOTHER FROZEN PUDDING. 


Fill the mould with different kinds of sweetmeats; 
yon ean place them to form any figure you please. 
. Whip to a strong froth as much cream, with a little 
sugar and Qavoring of any kind, as will fill your 
mould; turn into the mould a teacup of brandy; fill 
it with the cream; put it into the cream-freezing 
tub, with plenty of salt and i ice; let it remain six or 
‘ight hours. This is very nice for a supper-table. 

2a _ PANCAKE WITH FRUIT. 

_ Take four eggs, a cup of cream, or rich milk, and 
flour enough to make rather a thin batter; adda 
little fine sugar and nutmeg. Butter the griddle; 
turn the batter on; let it spread as large as a com- 
mon pudding-plate; when done on one side turn it 
with a pancake-slice; have ready some nice pre- 
serve, spread it over, roll the cake up; put on toa 
flat dish; sift on a little fine sugar. Serve hot. 


FRIED BREAD PUDDING. 


Take a stale loaf of baker’s bread; cut it in slices; 
beat up six eggs; stir them into a quart of milk; 
dip the slices into the milk and egg; lay them upon 








ios, 
' 


148 3 ‘RECEIPTS. | - 
ip 


a dish, one upon another, and let them stand an ; 


hour ; ahee fry them to a light brown in a little © 
tee Served with puddings sauce or sirup: 
"WEBSTER PUDDING: 2 20 ae 
One cup of molasses, one of milk, ite. a cup of ai 
melted butter, half a cup of brandy or wine, one tea. 
spoonful of saleratus, one of cloves, one of cinnamon, | 
half a nutmeg, one pound of currants, a little salt; 
mix as soft as pound cake, and steam it two hours, : 
Serve with cold sauce. Bae. te ; 


PUDDING SAUCE. 


Half a pound of fine powdered sugar, half a sojunda 
of butter beat to a froth with the hand, half. a pint 
of white wine, and one gill of water. Boil the wine § 
and water; turn it boiling hot on the butter and — 
sugar, piscine it briskly all the while. Have ready 
in the sauce-dish some grated nutmeg or essence of 
lemon, and send it to the table SEI? eee 





é ANOTHER PUDDING SAUOE. 


Two cups of fine white sugar, one cup of button 4 
a wineglass of Madeira wine, and two eggs; beat all — 
this together for half an hour, then let it scald, not 


boil. If you wish it to look very yellow add ong 
more egg. a 


COLD SAUCE. 





et « 5° nn 74 . 
ee ie Stale Pie aaa 

foe Sat 7 

vow? 7? 4 


SWEET DISHES, OR VARIETIES. 149 | 


juice of one lemon and the rind Bed or essence 
of any kind as a flavor. 


MUSH. 


Have ready about two quarts of boiling water, in 
an iron pot, or large saucepan, with one table-spoon- 
_ fal of salt; sift Indian meal very fine and stir in to 
the boiling water until it is quite thick; then turn 
about half a pint of water on top of it, and let it 
boil five minutes; be careful that it does not burn; 
then stir it up well, and let it boil about thirty min- 
utes, or until the meal is well cooked. Butter a 
adie: dish, and turn the pudding hot into it. 
The next ae turn it out on the bread-board; it 
will be nearly as hard as bread; cut it into slices of 
a quarter of an inch thick. Have the griddle hot; 
rub it over with butter, and fry these slices a nice 
brown. Serve very hot for breakfast. 


SWEET DISHES, OR VARIETIES. 


CALF’S FOOT JELLY. 


Soak in cold water two hours four large feet; put 
them into six quarts of water, and boil them six 
hours, when it will be reduced to three quarts, or a 
little less. Then strain it through a sieve into a 
stone jar; the next day take off the fat, take the 

13* 


a 4S > ee es oe 6 ee eer eee Saal ae 
: Q = hE fore? %. seer je es eer Bo 55 qin = * 
oa ss ape ieee Mane a = 







isos. ere | RECEIPTS. 


jelly out of the’ jar, and take off the editors fein * 
the bottom. Put the jelly into»a preserving-Kettle ; — 4 
add a pound of loaf sugar, one pint and a half of 
good old Madeira wine, a teacupful of brandy, three 
lemons cut up and the seeds taken out, the whites 
of six or seven eggs beat to a froth, a very little saf- 
fron, and a few cloves. Stir this all up together, 
and set it on the fire ; throw in the ege-shells, stir it 
frequently, and boil it twenty minutes. Then take — 
it off the fire, and set it where it will keep hot with: 
out boiling; turn in a cup of cold water, and. let it~ 
stand fifteen minutes. Have ready the jelly-stand E 
and flannel bag. Put over the top a thin towel, dip 4 
the jelly into it; it will strain through and be as 
clear as amber, unless it is too thick. - If 80, turn it 
all into the kettle, add a little more water and the - 
whites of two eggs, and strain it as before stated. * 
This may be put into moulds hot, or m glasses when 
it is cold. oe a 
In the winter, when ealvent feet are very costly, Bs 
use the shins of veal. Two shins, well soaked in — 
cold water two or three hours, will make the same 
quantity as above. When this is done, ¢ will make - 
two quarts of jelly. a 
Pigs’ feet, well cleansed, make quite as handsome na 
a jelly as calves feet, and it Isobe more glassy. Four — | 
feet will make at least three pints when it 1s done, 4 
Make it the same as calf’s foot Joly mH 





+ 





SWEET DISHES, OR VARIETIES. 151 


COLORED JELLY.. 


Take a pint of the sirup of any kind of preserves, 


add a pint of water, an ounce of isinglass, a wine. 


glass of brandy, the juice of a lemon; put it in the 
kettle with the whites and shells of three eggs, let 


it boil five minutes; strain it through the jelly-bag 


into moulds; let it get very cold, and serve it with 
sugar and cream. 

_ After the jelly has boiled, stand the kettle where 
it will keep hot, but not boil; add a cup of cold 


.° water, and let it stand fifteen minutes before strain- 


‘Ing.. 
ae WINE JELLY. 


Dissolve an ounce of Russia isinglass in a cup of 


water; sweeten and flavor a quart of good old 
Madeira wine, and add the isinglass. Heat it very 
hot, strain it through a hair sieve into a mould, and 


let it stand six or eight hours. 


> 


ANOTHER WINE JELLY. 


_ Soak half an ounce of gelatine in half a pint of 
water fifteen minutes; then add half a pint of boil- 
ing water; set it on the fire; keep stirring it till the 
gelatine is dissolved; add the juice of two lemons, 
sugar to your taste, and Madeira wine enough to 
make a quart in all. Strain it, and set it to cool. 


JELLY MADE OF COOPER’S REFINED ISINGLASS. 
Put two ounces into a pint of cold water, to stand 
about fifteen minutes; wash it clean, put it intoa 


~ 
—_—, 





foot jelly. Nai Re a 


glass, and any flavor preferred. et it almost boil; 





oe? Conte te ee a Pees 5 i No Se tee ees Pa 8 





152 | RECEIPTS, — 






preserve-kettle with three pints of cold water,a pint 
of wine, three lemons, one pound of sugar, the 
whites AN shells of us eges; let it boil five min- 
utes ; strain it a a. jelly- bag the same as calf’s. 


>* gb sow 


CALF’S FOOT BLANC. MANGE. 


Prepare the feet the same as for jelly ; vO one | 
quart of stock put one pint of cream, half a pound — ’ 
of sugar, and any flavor that is preferred. Let it — 
boil up once, strain it through a gauze sieve into 2 
the moulds, antl set it on the ice six or ee hours. — 


aad 
Take two ounces of isinglass, Jet it soak six or a 
eight hours in a cup of warm water. To three 


quarts of milk or cream add one pound of loaf’. : 
sugar; put it into a preserving-ke tle with the isin- “§ 4 


* 


~ RUSSIA ISINGLASS BLANC MANGE. 





strain it through a hair sieve into the moulds, first ; 
dipping them into cold water. Place the blanc é 


mange in a cold place six or’eight hours.  “ 
BLANC MANGE, 2 







About two ounces of American isinglass to Pe 
pints of milk, half a pound of sugar, and flavor with | 4 
peach, or to the taste; boil it five minutes, and — 

RAS 
strain it into moulds; when cold, serve with sugar 
and cream. : se ee oe 

This preparation is very good, but not equal t te. 4 

malt 
anssly isinglass or calf’s foot. a 








hehe igtty MOSS BLANC MANGE. 


7 put it into a dish, and pour boiling water over it; 


. SWEET DISHES, OR VARIETIES. 153 


ae 


Take as much moss as will fill a larye coffee. cu 





let it stand abGat ten minutes. Wash it out; ae ‘ 


throw it into cold water to rinse it. Put it: Anto: 


three quarts of milk, and let it boil ten minutes. 
Add sugar, and flavor to the taste. Strain it through 
a very fine sieve or jelly-bag into the moulds. 


A VELVET CREAM. 


- Half an ounce of isinglass dissolved in a eup and 
a half of white wine; the juice and rind of one | 
lemon, and threetquarters of a pound of loaf sugar. 
Simmer all this together until it is quite mixec, 
then strain it, and set it to get’cool. Add a pint 
and a half of rich cream; stir it until it is quite 
cold; put it into moulds, and set it on the ice until 
it becomes as stiff as blanc mange. 


ITALIAN CREAM. 
i - 
Take three pints of cream or milk; sweeten it 
with white sugar, flavor it with lemon or vanilla, 


and add one paper of gelatine. Stir constantly 


- until it boils; beat up well the yolks of eight eggs; 


stir them well to the boiling milk; strain it inte 


- moulds, and let it*stand upon ice five or six hours 


Served with sugar and cream. 


re ae ae 





=, 

é 

4 

ry 
Pelee . 
{ aa 
; 

a 


L: 





154. “s RECEIPTS. 

* CHARLOTTE RUSSE. 3 ghEg 
se picesive one ounce of Russia isinglese® 3 ina cup a 
of new milk; beat the yolks of twelve eggs and 
one pound af fine sugar together; whip to a froth — 

half a pint of good cream, and beat to a froth the 
whites of twelve eggs. Strain the isinglass into the — 
yolks; add the cream, then the whites, and beat it | 
all together lightly. Rog it with vanilla; set it 
on the ice to stiffen a little; line the moulds with . 
“sponge cake; turn in the cream, —— set it in thes 
ice five or six hours. ao 
ANOTHER WAY. - > Cone 

Dissolve one ounce of Russiadsinglass in a cup 
of water; boil a pint and a half of cream; beat the — 
yolks of twelve eggs with half a pound of sugar, — 
turn the boiling cream on to the sugar, stirring it — 
all the time; flavor with vanilla; stir in the isinglass; 
beat up the whites of the eggs to a stiff froth; stir — 
them into the other ingredients; set it into the — 

ice to cool; line the moulds with sponge cake; 
when the mixture is a little stiff, turn it into the — 

moulds, and let it stand three or four hours. 


ANOTHER MODE. 


Take an ounce of Russia isinglass, and dissclve — 
it in a cup of new milk, and add to this half a pod ¥ 
of vanilla, or two kenap vente of essence. Strain a 
this when dissolved, and the seeds of a vanilla, out a 


*I have found Cox’s patent refined sparkling gelatine about as food 
_ as Russia isinglass—the isinglass being scarce. 


: wi> 4 





SWEET DISHES, OR VARIETIES. 155 


into a pint of rich cream made very sweet. Set 


this a little while in the ice to stiffen ; then beat 


the whites of seven eges thoroughly, 2 add it to 


the rest. Let all this stand in a bowl or pitcher, 
with ice around it, till it is quite stiff; then put it 


into the moulds, van must be lined ith sponge 


fingers. Keep it cold until you need it for use. It 


takes nearly a dozen and a half sponge cakes 
to line the mould. 


v¥ 


AN OTHER WAY. 


Put an ounce of isinglass into half a pint of milk; 
set it over the fire until dissolved; beat the oles 
of ten eggs and half a pound of sugar together, 


until very light; add half a gill of brandy; put a 


pint of sweet cream, into a shallow pan; whisk 
it until very light ; add the yolks and sugar, and 
strain the milk and isinglass in; beat the whites 


‘until very stiff, and mix them with the other ingre- 


dients. Have your moulds lined with sponge cake; 


fill them with the above, and set them on the ice to 


cool about four hours. 


MERINGUES. 


Beat the whites of six eggs to a stiff froth; sift 
into this two large spoonfuls of white sugar; while 
beating, flavor it with lemon; butter a tin mould; 


put the ege into it; set it into the oven to bake 
‘about ten minutes; butter a tin sheet, turn the 


mould on to it, and then slip it off carcfully, so 
as not to break the egg; sift a little sugar over it, 





ae 
= 







156 > ye ea 


and set it in the oven to brown; have ready a slice — 
of bread or cake spread over with marmalade or 
preserve; slip the form on to it. This is quite a 
pretty dessert dish. : a 


J 


APPLE MERINGUE, |. 


One and a half pounds of white sugar; one quart — 
of water boiled down to a pint and a half; rich — 
’ sirup; beat to a stiff froth the whites of six eggs; _ 
add the sirup, slowly stirring the eggs all the — 
while ; if not stiff, add a little sifted white sugar; — 
have ready a nice dish of preserved apple, leaving 
space to spread over the dish the froth smoothly , 
sift on a little fine white sugar ; set it in a moderate — 
oven for about three quarters.of an hour. It should 2 
be a very light yellow. To be eaten cold. be 


OMELET SOUFFLE. 


The yolks of six eggs; half a pound of fine loaf _ 
sugar ; beat them very well; flavor with the essence 4 
or oil of lemon; beat the whites of twelve eggs to 
a very strong rath: beat it all well together; butter _ 
a dish that will iat hold the mixture ; ere it ten 4 
or fifteen minutes. It must be sent to the table — 
immediately, for if it stands a minute it will fall. 









ANOTHER WAY. 


Beat the whites of ten eggs to a ae froth, 
the yolks with three quarters of a pound of white 
sugar, the juice and rind of one lemon; mix this a 


3WEET DISHES, OR VARIETIES. tT 


then beat together lightly - butter a dish that will 3 
just hold it, and bake about ten minutes. 


ANOTHER WAY. 


The whites of seven eggs beat to a strong froth, 
and the yolks of four eggs beat a long time with fae 
table-spoonfuls of white sugar; add four spoonfuls 
of flour, after mixing the whites and yolks together, 
and the juice and rind of one lemon, or a little va- 
nilla; bake about fifteen minutes. 


A Ba “OMELET. 


Beat up six eggs roan: add a spoonful of 
flour, a little fine sugar and nutmeg; put this into 
an phdletipas: stir until it sets; then loosen the 
edge with a knife ; have ready any kind of preserve; 
‘spread over with a spoon quickly; roll it up; slip the 
omelet from the pan on to a long dish; sift on a 
little fine sugar while hot. Three of these on a 
dish make a very nice dessert; serve with sugar 
and cream. 


TIPCY CAKE. 


Bake a sponge cake in a mould; blanch a |and- 
fal of almonds, split them in four pieces, and stick 
the cake full of them; set it in a deep glass dish, 
turn over it as much white wine as the cake will 
absorb, and let it stand an hour. Turn in as much 
soft custard as the dish will hold. 

14 









SOFT CUSTARDS. ; a 


Boil a, quart of milk or cream, and bea 
eggs with es a » pound of oe Tu 


_* time, and favor it with rae or peach. sf 
| through a gauze sieve into’ a \ pitcher; set the 













spoiled. Turn it into custard? oe oS 


ri ee 





ae APPLE JELLY, WITH CUSTARD. on ‘ 


‘Take a pound of white sugar; put it +sg0" a pl 
cold water; let it boil till it is a rich syrup, thei 
add. as much errr as it will absorb, and the - Jui 
of two lemons ; boil it until Rats thick, then Epes 


sake Serve in a dish 34ar a “righ custard | ¢ 
whipped cream. hss ‘ 


ARROWROOT CUSTARD. 


ina pitcher, ee boil it as above directed. 


‘CHOCOLATE CUSTARD OR CREAM. — 


Beat up separately the whites az 
eggs; add to the yolks a cup of ° 





¢ =. 
SWEET DISHES, OR VARIETIES. 159 


stir the whites into the yolks; dissolve a quarter of 
a pound of chocolate in half a pint of hot water | 
add a pint and a half of cream, give it one boil, and 
turn it on the eggs, stirring it all the time. Then 
put it into a pitcher; put the pitcher into boiling 
water, stirring the custard constantly until it 
thickens. T'o be served in glasses, and eaten cold. 


COFFEE CUSTARD. 


Take a large cup of fresh ground coffee, break 
an egg into it; mix it up well; put it into a coffee- 
pot with a pint of boiling water. Boil it five min- 
utes, add a cup of cold water, and let it stand ten 
minutes. Turn it off very clear into a saucepan, 
add a pint of cream, and give it one boil. Have 
ready eight eggs well beaten, one and a half large 
- eups of sugar; turn the coffee and cream boiling hot 
on the eggs, stirring all the while. Put the custard 
into a pitcher, set it into boiling water, and stir it 
all thé time until it thickens. Served in cups to 
eat cold. 

: FRENCH CUSTARD. 


Sweeten with loaf sugar a quart of milk; flavor 
it with peach or vanilla; put it into a flat saucepan 
to boil, and beat to a perfect froth the whites of 
eight eggs. When the milk boils, lay on the eggs 
in spoonfuls—that is, in lumps—until it hardens a 
little. Skim it off carerlly, and lay it on a dish. 
When you have cooked all the whites, beat up the 
volks, and stir them into the boiling milk until: it 

















Say Turn this over a a 
with bits of colored Jee or marmalade. 


eae boiling water over vorstheneee cover eheure ‘ 
let them stand three minutes. Then take them out, 
and put them into cold water; rub off the. 
with your hands. To make the Custard. ——Blai 

and pound very fine a.quarter of a “pound — 
| almonds, put them into a quart of milk to boil he 
- sweeten it to the taste. | Beat up eight eggs, § 





the oe stirring , them all the ERP Boil it i 
_ pitcher, as before directed. ie 





APPLE FLOAT. 





SWEET DISHES, OR VARIETIES. 16% 


good white wine, and let it stand and absorb the 
wine. Grate ona little nutmeg, a rind of lemon, 
fill the dish two thirds full with soft custard, and 
then lay over the top a whip as high as pAmaBe: 


; ANOTHER TRIFLE. 


Put sponge cake into a dish, turn over it a tum- 
bler of champagne or white wine; lay over it some . 
kind of preserved fruit about an inch thick, and 
then put over this a colored whip, with a few bits 
of currant jelly to ornament it. 

GOOSEBERRY OR Tigers TRIFLE. 

Stew the apples or gooseberries, strain, and make 
them very sweet. Put soft custard in the bottom 
of a deep dish, then the fruit, and then a whip to 
stand very high. 

WHIPS. 


Take a pint of rich cream, sweeten it not very 
sweet, flavor it with essence to the taste. Put it 
in a shallow dish, set it on the ice a while, and it 
will whip much sooner; place the whip-syringe 
quite to the bottom of the dish, and move it very 
quickly as the froth rises. Lay it on a sieve to 
drain. 

WHIPS IN GLASSES. 


Put a spoonful of jelly or jam in the bottom of 
jelly-glasses, and fill the glasses with the whip made 
by the first direction. ; 

14* 















- 


A veny ae va 






eae add as net sugar as wil i prevent 
from Jaan when | added to the Lee : 


of the dish. : <2 Ce Se 


AN ORNAMENT FOR SWEET DISHES. ; 


= P Seay . gs 


on a very little fine sugar, and set it i in \ the 0 
‘brown a eee little. 


rls eras nadie 


“s 








ICE CREAM. | 163 


ICH CREAM. 


MADE OF CREAM. 


Toa gallon of cream allow two pounds of loaf 
sugar; flavor it to the taste. The flavoring must 
be quite strong, as the freezing destroys it in part. 


MADE OF MILK. 


To a gallon of milk allow twenty egos Boil 
half the milk; beat up the eggs; turn the boiling 
milk into them, stirring them all the time; strain it, 
and then add the cold HEE the sugar, and the 
flavoring. 
: ANOTHER MODE. | 


Mix a little milk and four dessert spoonfuls of 
arrowroot; boil two quarts of milk, and stir the 
arrowroot into it; then add two quarts of cold 
milk, the sugar, and flavoring, such as currant, rasp- 
berry, strawberry, plum, peach, pineapple, lemon, 
&e. A quart of the cream, whipped to a strong 
froth, and stirred into the cream when half frozen, 
is an improvement. 


. LEMON FLAVOR FOR ICES. 


Rub some lumps of sugar over the outside of 
three good lemons until you extract the essence; 
squeeze the juice, strain it, and add as much sugar 
as the juice will absorb. This will flavor one gallon 
of cream. 
















sprinkle some sugar over it; cover it Up, § 
stand over night; strain it, ‘and add more sugar, 
necessary, 2 one gallon of Cregin..; eae 


"PEACH-WATER = ale & 4 


eee? of cream. 
RASPBERRY FLAVOR, ae RA : 
Add sugar to the raspberries; ‘mash. 


cain the juice. me quart of Be ae will 
a gallon of cream. _ cr > Sa eS 


STRAWBERRY FLAVOR, 





WATER ICES. Re 


5 SE 


taste. 





oTeCce it the same as ice ee 


Romgh ‘PUNCH. — Bei iaa3h 





ICE CREAM: 168 


very strongly flavored, as in freezing it diminishes 


one half. 


_ DIRECTIONS FOR FREEZING ICE CREAMS, WATER 


ICES, ETC. Ay 


Break the ice in small pieces,—say about the 
size of an egg, or smaller, and put some in the 


~ bottom of a tub; set the kettle in; then put in 


about a quart of coarse rock salt; then two quarts 
of ice; and so on until the tub is filled up to the 
top of the kettle. Stir it until the cream is frozen. 


In the old-fashioned freezer you must take off the 
cover frequently, and scrape off the cream from the 


sides until it freezes evenly. 

If it is to be put into moulds, fill them quite full, 
shut them very tight, and put them in the ice and 
salt, covering them entirely; then throw over a 
piece of carpet to keep the air out. To take them 
out of the mould, have your dish ready, wipe the 
mould, and then turn over it some boiling water, 
wiping it again very quickly; then turn it on the 
dish. Remove the mould very slowly, for fear of 
breaking. When pure essences can be procured, 
they are quite equal to fresh fruits to flavor with. 


N. B.— Good and pure essences and sirups may 
be obtained at Messrs. Smita & MELVIN’s, at 325 
Washington-street, Boston, who manufacture the 


_ above-named articles expressly for retailing, and 


may be relied on. 


166 RECEIPTS. 


CAKE. 


POUND CAKE. 


Take one pound of white sugar and three quar: 
ters of a pound of butter beat to a cream; ten 
eggs, the whites and yolks beaten eR add 
the yolks, well beaten, to the butter and sugar; 
add a glass of white wine, half a. teaspoonful of 
mace, half a nutmeg, or any flavor that is preferred. 
Beat it well together; add the whites, and beat it 
until it is well mixed; add a pound of flour, beat 
it in well, and strew in a cupful of dried currants. 
Bake it in tin square pans half an hour. 


SPONGE CAKE. 


One pound of white sugar and the yolks of 
twelve eggs well beaten together; add the rind of 
a lemon grated, and.the juice of: half.a one; - beat. 
it very light; then add the whites of, the eggs well — 
beaten; beat it fifteen minutes; add three quarters 
of a pound of flour, and beat it just?enough to mix 
the flour in. Bake it in deep, square pans, or in a 
wooden box, half an hour;.try it with”a straw; — 
when the cake is done it will not adhere to the 


straw. 
ANOTHER SPONGE CAKE. 


Six eggs, two cups of sugar, two cups of flour, 
four teaspoonfuls cream tartar in the flour, two tea- — 
spoonfuls soda wet with a little water, and pti 2 
in the last thing. Bake ina quick oven. : 





CAKE. 167 


Bo ae CUP CAKE. 


One cup of butter and two cups of sugar beat 
together, four eggs well beaten, one cup of sour 
milk, one teaspoonful of saleratus, and five cups of 
flour. Flavor it with spices to the taste. Add a 
cup of currants, and bake it half an hour. 


LADIES’ CAKE, 

Loins Bonna of sugar and six ounces of butter 
beaten to a cream; the whites of sixteen eges well 
beaten; the rind, preted: and the juice of one lemon, 
and three quarters of a pound of flour. 


GOLD CAKE. 

Beat to a cream three quarters of a pound of 
butter and one pound of fine white sugar; add the 
yolks of fourteen eggs, the grated rind of two lem- 
ons, and one pound of flour; beat all together very 
well. Bake in a to pan lined with buttered paper. 


‘s RICH LOAF OR WEDDING CAKE. 


Two pounds of butter, two pounds of fine white 
sugar, beaten together, eighteen eggs beaten sepa- 
rately, one cup of brandy, one cup of molasses, one 
teaspoonful “of saleratus, three table- seoenfille Of, 
cloves, one of mace, two of allspice, two large nut- 
megs, two pounds be flour, a quarter of a oe of 
citron cut in thin slices, and four pounds of dried 
currants. This must ie as well be 





pound cake. Line a wooden box with a well-but-— (Sa 
tered merry take out the bottom of the box, el bs 


aten up as for 








168 RECEIPTS. 


The above-named quantity will make two small 


loaves, or one very large loaf. Fill the box two ~ 
thirds full. It requires about four hours to bake, 


Try it with a straw, and when it is done take off 
the rim, and leave the cake on the cover to be 


frosted. Beat up the whites of four eggs; add fine ~ 


loaf sugar as long as you can beat it in, and the 
juice of one lemon; spread this over the top of 
the cake about an inch thick, and on the sides half 
the thickness; set it in a cool oven to dry. — 


WEDDING CAKE. 


One pound of butter, one of sugar, ten eggs well 
beaten, half a pint of brandy, a glass of wine, three: 
nutmegs, a table-spoonful of mace, one pound of 
flour, two of currants, one of stoned raisins, aid 


half a pound of citron. This makes one large loaf. “ 


A COMMON. LOAF CAKE. 


Three quarters of a pound of butter, a pound 
and a half of brown sugar, and beat them well 
together; then add one pint of molasses, one pint 
‘of sour milk, one spoonful of saleratus, five eggs, 


, 


one spoonful of cloves, one of allspice, one of cim- 


raisins. This will make about three loaves. Bake 
it two hours. 


namon, one nutmeg, and three pounds of flour, and ~ 


then two pounds of currants, and one of stoned 


if 


RAISED LOAF CAKE. > = 


Take a piece of dough, of about three pounds, © 


. 


, 


is} 
4 
\ 





‘OAKE. .  SE69 





at has been raised for bread; add to it half a 
“pou d of butter, one pound of sugar, five eggs, one 
cup of milk, one teaspoonful of saleratus, one cup 
of molasses, a little of ground cloves, an one nut- 
eat this well together; add two pounds of 
isins, and stir them in well. This will make two 
3s. Baked in bread-pans one hour and a half. 






RAISED DOUGH CAKE. 


Two pounds of raised dough, one pound of sugar, 
half a pound of butter, three eggs, a glass of brandy, 
a glass of wine, one and a half pound of fruit; spice 
to the taste. Bake two hours in a common-sized 
bread-pan. 

~ ~ 3 OREAM CAKES. 


- One Pouna set flour, half a pound of butter, and 
‘one pint of boiling water; .pour the water boiling 
hot on, the butter, and put it over the fire. .As soon 
as it begins to’ boil, stir in the flour when cool, add 

os well beaten. Bake thon the same as in 

1e next 1 _receipt. * mee 

. Bis dirds for the above.—Take a pint of rich a a 
cream, and add to it three eggs well beaten, and ~~ 

‘little Pau: - sweeten and flavor to the taste, ae pu. 
it on to boil. When the cakes are baked, openthe  — 


crusts at the sides, and fill with the costal 





ANOTHER MODE. 


, = Three quarters of a pound of flour, half _ 


a pound of butter, one pint of water, and ten BER 

















* He os well WEAVE: one cup of anil the juice a 






















| RECEIPTS. ioe 


Boil the water and butter topethery oa ‘stir i in: 
while it is boiling, and then let it cool. When c 
add the eggs well beaten. _ WR bck 

_ Custard.— One pint of milk, a odes. 
of sugar, and half a cup of flour. Boil the 
and while it is boiling add the sugar, eggs, and. 
and flavor it with lemon. Drop the crust or 
and bake them in a quick oven fifteen or we 
minutes. When they are done, open them a e 
sides, and put in as much spatial as s possible. Tt is. 


- to rub it over With the white of an oes before i 
pee ee 


t 


LEMON CAKE, - ade a ie — 


grated peel of one lemon, the whites of five ege 
and sift in as lightly as osAibes four cups of flo 
Baked in shallow pans pie rie: hour. 


“ etiaees 3 


coc OANUT CAKE. 





‘Gab pound of cocoanut grated fine and anit 
one pound of white sugar, and the whites ore two 
eggs well beaten. Mix this together with a ‘spoon; 
_make up the cake in pear form; lay a sheet ¢ f white 
paper on 2 tin, set the cakes abo 1b 7 
and bake them about fifteen minutes. 
very closely, : as they are ae to scorch, 








Watel 





as » OAKES 171 


: eet 4 “NEW YEAR’S COOKIES. 


| Thr ee Bees of a pound of butter and a pound 
of sugar beat to acream. Add three eggs, one tea- 
eupful of sour milk, one teaspoonful of saleratus, 
half; up of caraway seed, a little mace, and flour 
to make it stiff enough to roll thin; cut in rounds. 
Roll this cake with a little fine sugar instead of 
flour, and bake about fifteen minutes. 


ANOTHER. 


‘ - Four cups of sugar, one cup of butter, fives cups 
of milk, two teaspoonfuls of soda, one of cream 
tartar, one table-spoonful of cinnamon, and flour 
enough to roll. Cut them with a cake-cutter. Be- 
fore putting them in the oven brush them oyer with 
the white of an egg, and sift on alittle fine sugar. r 
‘This hae la their looks. . os 


_ MACAROONS. 


Blanch four ounces of almonds, and beat them up 


with four spoonfuls of orange- Wiakor water; whisk . - 
the whites of four eggs to a froth; then mix it,and 
_a pound of sugar sifted with the almonds, toapaste, 


and, laying asheet of white paper on a tin, put it on 


in separate little cakes the shape of macaroons, or S. * 


: _ | SEED CAKE. 
: a 


“A 






ix cups of flour, irae an s of brown sugar one 


ne cue milk and one of butter Sepeers: 


onful of dry cream ta tar, sifted together ; ae 








172 RECEIPTS. 


Add one cup Re sour me one 2 teuenoone mn of salen 
atus, beat into the milk antit it froths, three eggs 
well beaten, and half a cup of seeds. Mix this all 
together with the hands, and roll it thin ; cut it in 
rounds. Bake it fifteen minutes. as Ss oe 


2 ER 


ANOTHER SEED CAKE. (°°) eau 


"Beat together two pounds of sugar, two bese ban 
ter, half a cup of caraway seeds, and three pounds: 
of flour; roll in sugar. Bake them on tins, in a 
slow oven. Page e S ge he | 


ANOTHER SEED CAKE. 


One cup of butter, two of white sugar, three 
eggs, half a cup of seeds, and flour enough to make 
a stiff paste. Roll it very thin, with sugar instead 
of flour on the board, and cut it in rounds. Bake it. 
about fifteen minutes. Pee o 


JUMBLES. 


One cup of butter, and two of sugar, beaten 
together; one cup ae milk, half a teaspoonful of 
saleratus stirred into the milk, and four eggs. Beat | 
it well together; add spice of any kind, and six. 
cups of flour; roll it rather thin; cut it with a tum. 
_ bler and with a wineglass to form a rings bru he 
them over with the white of an egg, and sift on 
very little fine white sugar before baking. 
them fifteen or twenty minutes. 






*. 





“ 2" i 4 
“Mee? om _— 

es *) ett ra Hal 

ae 7, Mepean 

a5 4 

‘: 





CAKE, 173 


SODA JUMBLES. 


2 0ne quart of flour, two teaspoonfuls of cream tar- 
‘tar, one teaspoonful of soda stirred into the flour, 
two cups of sugar and one of butter rubbed to- 
gether; cold milk enough to make a dough just stiff 

enough to roll, and cut into jumbles. Bake as 
s00n as made, in a quick oven. When rolled in sugar, 
instead of flour, they are much nicer. 


SOFT SUGAR GINGERBREAD. 


One cup of butter and two of sugar beaten to- 
gether, one cup of sour milk, one teaspoonful of 
soda, four eggs, five cups of flour, and half a cup of 
yellow ginger. Bake it in thin pans thirty minutes. 


HARD SUGAR GINGERBREAD. 


One cup of butter, two of sugar, three eggs, one 
cup of sour milk, half a teaspoonful of soda, half a 
cup of ginger, and flour enough to make a stiff 
paste. Roll it in sugar, as thin as possible, on 
tin sheets. Mark it in squares with a cake-cutter, 
and bake very quickly. : 


wl, 


SODA GINGERBREAD. 


Two quarts of flour, two teaspoonfuls of cream 
tartar, one teaspoonful of soda, three cups of but- 
ter, four of sugar, one of yellow ginger, and milk 
enough to make a stiff paste to roll very thin. But- ~ 
ter the tin sheets, and roll the paste on the tins very 
thin. -° be cut in squares, and baked quickly. 

ioe 


‘ ee 

BD © bY AeA 
a + em By 
1 a = Z %: 
am . ° : ¢ 


pew 
\ 2 






















y 
a 


z cS See sas “RECEIPES. : 
SUGAR GINGERBREAD. 


ag Three quarters of a pound of sugar, hal i 
ay, of butter, four eggs, a little rosewater, half a cu 
saat ginger, ae one pound of flour. | ; Bake it 


SOFT - GINGERBREAD. ae 


3 flour sianits to make it as stiff as ane ee and 
the rind and juice of one lemon. Sa in . shallow 
pans one > hour and a quarter. ” ae 

> eee ; 0. GINGER SNARE, 7) ag tet 


‘Half a cup of burier and half a ‘cup of. yee 
together, half a pint of molasses, one teaspoonfu 
_ of cream tartar, two of soda, one cup of ae 


and bake them hard. 


HARD MOLASSES GINGERBREAD. ' 


_ One pint of molasses, half a pound of bate! one 
cup of sour milk, two, , table dacs of. sod: 


rind of one ee and flour ononatege ees a stit 
paste. Butter the tin sheets; roll the cake — 

re them, with fine brown sugar; as. thin as 3 poasi p 
ees a pare vey cana cs SR 








CAKE, — 175 


* . SUFT MOLASSES GINGERBREAD. 

A pint of good West India molasses, and a quar. 
bor of a pound of butter; mix them eu with 
a large spoon, and then add a large spoonful of 
sada; stir this into the molasses and butter until 
it froths. Add one cup of ginger, and stir in the 
 flozr until it is as stiffas for pound cake. Bake it in 
a well-buttered tin pan half an hour. 


BUNNS. 


Two quarts of flour, one quart of warm milk, a 
quarter of a pound of butter, and half a teacupful 
of yeast; mix this into a dough, and set it to rise 
three or four hours. Beat up four eggs, half a 
pound of sugar, and one teacupful of currants; 
mix this into the dough, and set it to rise again two 
hours. When very light, make the dough into 
small bunns; set them very close together in tin 
pans, and let them rise. When all of a sponge, 
brush the tops witha little milk and molasses mixed. 
Bake them in a quick oven fifteen or twenty 
minites. 


a 


NAHANT BUNNS. 


Three cups of new milk, one cup of yeast, one 
of sugar, and flour enough to make a stiff batter. 
Rise this over night. In the morning, add one cup 
oft butter, one cup of sugar, one nutmeg, one tea- 


: spoonful of saleratus, and add more flour until it is 


as stiff as for bread. Let it rise suilicientiag then 
























cut it out, and ret it sted rising while 
heating. | ee 
‘MOLASSES CAKE. 


‘Half a pint of molasses and a ‘conf of utter 


ey - 


aa peileapjautie at: ginger, three eggs, al 
little fine orange perk Baer it in a tin: ey half 


hour. L rat ae ene 
SODA DOUGHNUTS. ae 2 arene aa 


Two quarts of flour, four teaspoonfuls of. 
tartar, two pgcganet of soda, one seers 


taste; add half a cup of good yeast. Mix all this 
into a.stiff dough, and set it-to rise four or five 
hours. Roll it thin; cut it into any shape you 
please, and fry in hot lard. cee 


DOUGHNUTS. 


One cup of sugar and three of. Hore sifted 
ae one cup of milk and a Pise of butter | 





PRESERVES. 177 


3 together ; roll it out, and make them in any shape, 
Fry them in hot lard. 


GOVERNOR STRONG’S CAKE. 


Two pounds of butter, two and three quarters 
pounds of sugar, eighteen eggs, one pint of wine, 
one glass of brandy, one nutmeg, a little mace, one 
table-spoonful of cloves, four pounds of flour, and 
three pounds of currants. Bake it in not very thick 
loaves about an hour. 


CLAY CAKE. 


Half a pound of butter beat very light, one pound 
of sugar, one. of flour, half a pint of cream, half a 
nutmeg, one lemon, and five eggs. Bake half an 
hour. : 

' WEBSTER CAKE. 


Five cups of flour, three cups of sugar, one cup 
of butter, one cup of milk, two eggs, and one tea- 
spoonful of saleratus. Fruit and spice to the taste, 
or without fruit. Bake it about half an hour. 


PRESERVES. 


QUINCES. 


_ The orange quince is the best to preserve. Peel 
aud fore the quinces; weigh a pound of crushed 


bee ax coll 
aan 


Me 


“yn a 













ona iat dish to onal on in ‘more, ney all are 
3 boiled, then ay ae aa in, and let it boil until - 


| a all the water is boiled out ‘of it. When the 
quinces are cool, put them into the - jars, and str 7 2 
the sirup while it is hot through a very fine siev : 


| on to the quinces. 
5 “eae? Bs 


x 


QUINCE JELLY 


QUINCE MARMALADE. 


‘Take the quinces that you have boiled for jelly, 
and mash them with a spoon. To a pound of 
quinces take a pound of sugar; boil them together 
until they are well softened, then strain throug] 
coarse sieve, and put it up in small J ‘jars. ae: 





SS OS a ie Oe 0 AE epic eet Ana eh Pe ae ee 
an aos Los : ‘ Pep: f ry = 


PRESERVES. 179 


PEACHES. 


_ - Weigh to a pound of peaches a pound of sugar ; 
_ put the peaches into a preserving-kettle, and turn 
on boiling water enough to just cover them, and let 
them boil ten minutes. Take them out carefully on 
a flat dish to cool, then peel them with your fingers, 
to keep the shape; take alittle of the water that 
they were boiled in, add the sugar, and let it boil 
until it becomes a sirup. Put in a few peaches at 
a time, so as not to crowd them; when they are 
done, put them on a dish to cool. Lay them care- 
fully into a jar, boil the sirup a few minutes after 
the peaches are done, and strain it hot over the 
peaches. | 


ANOTHER MODE. 


Peel the peaches; weigh a pound of sugar to a 
pound of peaches; strew half the sugar on to the 
peaches, and let them stand over night. Next day 
turn off the sirup, and add the rest of the sugar ; 

boil the sirup about fifteen minutes, put in the 
peaches and boil them until they are tender; take 
them out to cool, then put them up in jars, and 
strain the sirup hot into them; let them stand two 
or three days. If the sirup has become thin at the 
top of the jar, turn the peaches and sirup into the 

 preserving-ketile, give them one boil, and put them 
into jars when cold. Put paper wet with brandy 
over the mouth of the jars, and then a bladder »ver 
that, and tie them up. 


ae Pet ce ae 














_ RECEIPTS. 


BRANDY PEACHES. 


B ediero them as before directed, incpanee 
sugar ; take three quarters of a pound of suga 
one pound of peaches. When they are done, allo 
a quart of white brandy to a quart of sirup; la 
the peaches while they are hot into the cold brandy 
then when they are céld put them into the jar 
strain the sirup hot through a fine sieve into th 
brandy, and then put it on the peaches. =the SAR eee 


i ’S PLUMS. 


Green Gages. —Take a pound of ‘sugar toa poune 

of plums; make a sirup of the sugar, with a little 
water, just enough to keep the sugar from burning; 
put in a few plums at a time, boil them until they — 
are tender, and take them out on a ee to Cook™ 


* 


: 


sirup about ten ee and strain af on the ae 
Let them stand three or four days; if the. sirup 
then appears watery on the top, boil them over e. 
again about twenty minutes. i i, Oe eee 





EGG PLUMS. ek i ee a 


Pierce the skins of the plums with a large nee- a 4 
dle. Take a pound of sugar to a pound of plums; ~ 
sboil the sugar to a sirup, and put the plums i in while 
it is hot; boil them until the plums look clear 








& 


PRESERVES. 181 


* DAMSON, OR ANY DARK PLUM. 


Take a pound of sugar to a pound of plums; 


make the sirup, put in the plums, and boil them 


about thirty minutes. Let them cool; then put 
them into jars, and strain the ape on while it is 
boiling Bk 3 

CRAB APPLE. 


~ Leave the stem on. Weigh a pound of sugar to 
a pound of the fruit. Pierce the apples with a 
large needle. Make a sirup of the sugar; when 
clear, put in the apples, and boil them thirty or 


‘forty minutes. Take them -out very carefully, and 


lay them singly on a dish to cool; when cold, put 
them into the jars, and strain the hot sirup over 
them. ie 


CRAB APPLE JELLY. 


~~ Put the apples in the kettle; just cover them with 


water, and let them boil until they are very tender. 
Mash them with a spoon, and strain out the juice. 
Take a pint of juice to a pound of sugar, boil it 


thirty minutes, and strain it through a hair sieve. 


CRAB APPLE MARMALADE. 


Put the apples into the kettle, with just water 
enough to cover them, and let them boil until they® 


“are very soft; mash them up, and strain them 


through a very coarse sieve. Take a pound of 
apple to a pound of sugar, boil it half an hour, and 
then put it into jars. 

16 





: % 
arice 


hens add a ies of water, and let da 
about half an hour. Set a sieve over a 
pan, turn the apples into it, and let them | 
do not stir the apples! after 3 Jee is drai 


gauce. 


ike apples must be nedled se 


: them together into the kettle, and boil ‘ Hes. 0) 
let it st@nd about four days; if in that time 


it half an hour. tin eee 

















RASPBERRY J AM. 


£: 


hour, stirring it frequently. Put it up in ‘Jar 


sirup rises at the top, put it in the ‘kettle, 





RASPBERRY OR ‘BLACKBERRY SELLY. oe o aif 


@ pint of juice to a pound of sugar, ‘boil it tw 

or thirty minutes, and then strain it through : a ve 
fine sieve into he jar while it is hot. Let tl 
stand two or three days; then Sih them up i 
same manner as currant ely! . wey 





“bP ey 











PRESERVED BARBERRIES AND SIRUP. 


Die pound of sugar, one pound of barberries, one 
_ half pint of water; put the sugar and water to pene 

- when boiled enough to skim, put in the pee eee 
let them boil until the sirup is thick; skim out the 
_barberries into jars, with sirup enough to keep 
them. Strain the rest of the sirup through a cloth; 
put it into bottles, cork and seal them. This makes 
avery nice drink with ice-water. ef 


CURRANT JELLY. 


The currants should be ripe, and fresh-picked. 
Put them-into a preserving-kettle with a very little 
water, say about a cupful, to prevent them from 
burning. Let them stew gently until the currants 
turn white, then strain them through a sieve; they 
will not require much squeezing. Take a pint of 
juice to a pound of sugar, put them into the kettle, 
and boil it thirty minutes. Take a spoonful out on 
a plate, and set the plate on ice; if it is done, it will 
stiffen in five minutes. Then strain it through a 
_ very fine sieve into small glass jars. Set them in 
the sun two days. Puta piece of paper wet with 
brandy on the top, and over this a bladder, and tie 
them up. 

t. ANOTHER WAY. 


Bil a stone jar with fresh-picked ripe currants; 
set it in a kettle of cold water; let the water 
boil unti: the currants look white, then straix 


PRESERVES, 183. 


ee eae te 





= area: 2) as : 


‘secure + from the air. - 










eater CITRON ‘MELON. 


Peel ae melon, take out the inside, nll aus ite 
ch pieces as you like—thin strips, about a. quarte 
of an inch thick, I think are the best. Then weigh 
the melon, and take the same weight in fine white 
sugar ; put a little alum in some water, and boil the 

melon in it until it is tender ; take it up on a dish, 
_ sprinkle the sugar over it, and between the pieces, 


ae 


and let it stand over night, Then turn off the — 
sirup into the preserving- -kettle, and boil until © 
clarified; then put the melon in, and boil it until — 
scalded fodiens take it out on a dish to cool. — 
Add to the sirup two lemons and a little > preserved — : 
ginger, to flavor it; boil the sirup again, until er 
clear; put the Bolen up into jars, turn the sirup over — 
it, ok quite boiling hot; when cold, Boal ce yon Bt 
jars as for other preserves. ee 


: PINEAPPLE.» ees 
Peel the pineapple, and cut it in slices about a J 
quarter of an inch thick; take a pound of sugar to — 





PRESERVES. 185 


: Taxe out the apple to cool; ; give the sirup one boil, 
- and then strain it through a hair sieve on the fruit. 


PINEAPPLE JAM. 


ral the apple and weigh it—a pound to a pound 

of sugar; grate the apple on a coarse grater; put 

the apple and sugar in the kettle together, and let 
_ it boil thirty or forty minutes. 


STRAWBERRIES. 


- Weign one pound of sugar to a pound of fruit; 
put the sugar into the kettle with just water envden 
to prevent its burning; boil to a sirup; then put in 
as many strawberries at a, time as will cover the top 
of the sirup without crowding them, and let them 
boil twenty minutes. Take them out carefully, so 
as not to break them, and put them in a dish to cool 
separately. When cold, put them into glass jars, 
and strain the hot sirup through a hair sieve on to 
them. 

The Hovey Seedlings are the best to preserve in 
this manner, as they are very large. If, however, 
they get broken, it would be better to put them 
back into the kettle, and boil them thirty minutes 
for jam. 


ANOTHER WAY TO PRESERVE STRAWBERRIES. 


Weigh a pound of fine loaf sugar to a pound of 

- fruit; sprinkle the sugar over the fruit, and let it 

stand over night. The next day, strain off the sirup 
7 165 


186 : | RECEIPTS. 





and bail it about ten minutes; then puti in the frait; 2 
-and let it boil gently twenty minutes more. Skim 4 
out the fruit on a flat dish to cool. When cool, put 
them in jars; add the sirup, and tie them up tight, a" 
with paper apped Ss in br andy, and a bladder over it. _ 


. 
CODDLED APPLES. me site: 2 a 


Peel the apples, leaving the stems on, ae put as 
many as will stand into the preserving-kettle or ; 
saucepan; put in a little water, and let them boil — 
until Hay are tender; take them out oarefale ale : 
allow a cup of sugar to ee apples; put it into the 
water that they were boiled in, and boil it ten min- © 
utes. Peel a lemon very thin, in very narrow strips; 
lay them around the stem of the apple; put thea 
into the sirup, and boil them until they are clear. 
Put them into the dish in which you send them to — 
_ the table, and pour the sirup on them. These will 
not keep more than three or four days. | 


PEARS. 


Peel the, pears, boil them in water until they — 
are quite tender, and then take them out on a dish — 
to cool. Make a sirup of white sugar. A few — 
pieces of ginger and a slice of lemon make a nice — 
flavor to the sirup. Put in the pears, and boil them ~ 
gently until they are quite clear; the time depends 
on the size; if they are small they require | about 
thirty minutes. If to keep all winter, allow a » pound . 
of sugar to a pound of fruit. 


% 
Bie 


Me 
gt hs 


ft 





FOR THE SICK. ori 187 
STEWED PEARS. 
- Take large honeyed pears, and peel, core, and 
_ quarter them. Take two quarts of the pears, a pint- 
bow! of sugar, a pint of water, and put all this into 
a preserving-kettle or saucepan. Cover it tight, 
ana stew gently one hour. : 


3 = 
ad 


iF OR THR. SICK. 


\ A DINNER FOR A DYSPEPTIC. 


A fresh cod’s head well cleaned; put it into a 
saucepan with a pint of water, a little salt, and let it 
- simmer gently two hours; dredge in a very little 
- flour, a small piece of butter, a little more water if 
necessary, and let it simmer another hour. This is 
very nutricious, and very easy of digestion. 


BEEF TEA. 


- Take a slice of beef weighing half a*pound, cut it 
in pieces half an inch thick, half broil it, put it on a 
plate, sprinkle it with a little salt, cut it in pieces an 
inch square, put it into a pitcher, and turn in it a 
pint of boiling water. Cover it up tight; let it 

_ stand fifteen minutes, and strain it into a bowl. 


ANOTHER BEEF THA. 


* Cut in small pieces a pound or more of beef, 





is me a ve tail wok oat Wil Pa Meee eee lin 
hat Ba se CA ld Ser 
) a aS. ine e 


is a Cyn = Me . 







covered aaont To a. pound of beef add a , Hittlexs Se 
and a pint of cold water; let it steep two hour 
You will have half .a pint of tea; set it to ie 

long while, to get off all the fat. 


CHICKEN TEA. 


put it into an earthen vessel, with some salt, io 
three pints of water; let it boil three hours; strain ; 
it; set it to cool six or eight hours; then take off ‘ 
the fat. The tea will be like a _ 3 


s 


- 
Hesse 
. Se 
ae) ee <! 


ee 
aa 
L 


CHICKEN BROTH. 


Cut up a chicken; put it into an iron me with two. 
quarts of water, one onion, two table-spoonfuls com 
rice, a little salt, and boil it two hours; then strain 
it through a sieve. This will make one quart. 


P 1 , ey * ey am 
ee ee ay Pee 
» ad, An yeh eee Cn) eee ee ae ome, See 


CALF’S FOOT BROTH. 


Take two feet, break them up, and ee thei into — 
an iron pot with two quarts of water, one onion, ; 

one carrot, and a little mace, and salt. Boil it two. 

or three hours. If the water boils away add more. 9 
_ This will make one quart. When it is done stra 4 







of pf India soy. 


Bis 
ree Ps 


FOR THE SICK. 189 


MUTTON BROTH. 


A small scrag of mutton boiled two or three hours 
in two quarts of water, with a little rice, an onion, 
and a little salt. | 3 


* 


INDIAN MEAL GRUEL. 


Boil a pint of water in a saucepan; mix two spoon- 
fuls of Indian meal in a little cold water, and stir 
into the boiling water; season it with salt, and boil 
fifteen minutes; stir it frequently. Sometimes add 
a cup of milk, ora glass of white wine, a little er 
and a little nutmeg. - 

Oatmeal gruel is made the same way, except it 
must be boiled twenty minutes. 


MILK PORRIDGE. 


Take half a pint of boiling water; mix a large 
spoonful of flour.in a little cold water, stir it into 
the water while it is boiling, and let it boil fifteen 
minutes; then add a teacupful of milk, a little salt, 
and give it one boil. 


TO BOIL TAPIOCA AND SAGO. 


Soak a*cupful in cold water one or two hou: ; 
then wash it out; put it into a saucepan with one 
quart of water; let it boil until the water is ab- 
_ sorbed; add a little salt. 


TO MAKE TOAST-WATER. 


Toast some slices of bread quite brown, put 













BOO Oe diac : 


and let it ‘steep. 


APPLE-WATER. 






a little eS 


A VERY STRENGTHENING DRINK. 






new cailky and grate ina little Pe 2 


._MULLED WINE. 


Take a bottle of Madeira or sherry wine, a pie ‘ 
and a half of water, and put it to boil in a tea- — 
kettle; while the wine is boiling, beat up the yolks ‘ 
of aie eggs; add one pound of fine white sugar, : 
and a grated nutmeg; stir it all together; beat the — 
whites to a froth, and beat it into the yolks ; when _ 
the wine is boiled hold the tea-kettle as high as 
possible and turn the wine on, stirring the eggs ; 
constantly ; then turn it from one © Pitcher to another 
until it is all mixed. 








MILK PUNCH: 





MAKING PICKLES. 191 


“gehen RENNET WHEY. 
Soak a piece of rennet, two inches square, in half 
_acup of water two or three hours; warm a pint of 
new milk lukewarm, turn in the rennet-water, stir it 
up, and let it stand half an hour; cut the curd; let 
the whey separate from the curd; strain it off, and 
you will have nearly a pint of clear whey. 


WINE WHEY. 


Boil half a pint of new milk; while it is boiling 
put in a cup of whité wine, stir it up, turn it into a 
bowl and:let it stand about ten minutes; turn it oft 
from tle curd, and flavor it as you like with sugar. 


™ 


MAKING PICKLES. 


CUCUMBERS. 


Get very small cucumbers, wipe them clean, and 
lay them into stone jars. Allow one quart of coarse 
salt to a pail of water; boil the salt and water until 
the salt is dissolved; turn it boiling hot on the 

- cucumbers; cover them up tight, and let them stand 
_twenty-four hours. Turn them into a basket to drain. 
- Boil as much of the best cider vinegar as will cover 
“the cucumbers; wash out the jars, and put the 
cucumbers into them. Turn on the pear pone : 
a 


= I ys a | 


192 MISCELLANEOUS. 


hot; cover them with cabbage leaves, and cover the 


= 





jars tight. In forty-eight hours they will be fit for use. q 


Pickles of any kind are good made in the same ih f 


MAN GOES. 


Cut out a small strip at the side, and take out the | 


seeds; fill them with very small onions, horseradish — 
mustard-seed, cloves, and pepper-corns. Replace the — 
piece taken out, and tie them up tight, Prepare — 
them the same as cucumbers, only they should re-- 
main in the salt and water forty-eight hours naa : 


of twenty-four. 
’ TO MAKE PICKLED CABBAGE. 


Take a red cabbage, cut it into thin slices, sprinkle — 


over it a little salt, and cover it with good sharp “ 


vinegar. Let it stand two or three days, 


MISCELLANEOUS. 


TO DRESS A GREEN TURTLE FOR SOUP. . 
Cut off the head and hang it up with the body to 


bleed. When the bleeding has stopped place the ~ 


turtle on its back; with a strong sharp knife separate 


the back from the under shell, take off the fins, cut 

up the under shell and put it into a pan with the 
fins ; turn boiling water over them; let them stand. — 
ten minutes. ‘Take them out, then ne your fingers : ; 
and a small knife peel off all the tough skin ; throw * 


them into salt and water; take the inwards, aente 





the. liver, ai heart and sweet-breads from the 
{ gall ; wash the entrails andl wards very clean; put 
them. into another pan of salé and water to soak; 
clean the meat and green fat from the top shell ; att 
: oe all into water and let them soak over night. 


TO MAKE THE SOUP. 


Wash all the turtle ; put into clear fresh water to 
salt an hour; leave the liver, lights, sweet-bread, 
heart and ean fat soaking ; te rest of the tur ile 

put into about five gallons of water to boil gently all- 
day ; tie the liver, lights, sweet-bread and heart in a 
cloth ; put it into the pot to boil three hours; take it 
am to cool to make force meat balls; strain the soup 
through a coarse cullender; set if away with the 
meat in a cool place till the next morning; put 
about half a pound of butter into a large soup-pot, 
with four large onions cut fine; fry to a nice brown 
stir into this half a pound of oe to brown ; take it 
’ off the fire ; add one table-spoonful of Bound cloves, 
one of ic. one of mace, two of grated nutmeg, 
one of pepper, two of salt, two of sweet marjoram, 
two of summer sa¥ory, two of chopped parsely; stir 
this tegether, then add the soup; set it to boil; take 
out with your fingers all the little bones from the 
“meat ; put all into the soup, adding the green fat; 
“let all boil about six or eight hours. While the soup 
is boiling, chop up very fine the liver, lights, sweet- 
breads and heart; add two teacups of bread crumbs, 





siebe a  adae 


MISCELLANEOUS, 193 oe 





i ground cloves, one of mace, one of thyn ag 


on to a tin sheet; brush it over with egg; ; ‘set it into 















RECEIPTS, aie 


iit = 


the Ae of six hard boiled eggs, one ne eee 


summer savory, one of sweet marjoram, one « 
per, and two of salt ; drop i in two raw eggs 2 : 


six lemons, six hard boiled egos, anaes in - 
parts ; ; put one into each tureen, with annie of 


upon the lemon, eggs and force-meat Piss - ee to 
table very hot. ‘This will make four gallons of soup. 

‘These are directions for a turtle weighing. ab ut 
fifty pounds in the shell. 


BRESLAU OF BEEF. = | a iss 


— put it into a pretty shaped oul: “oe ite — 


the oven to oad ay ae Se 2 epee 
MUTTON CHOPS WITH TOMATOES.. oan 





MISCELLANEOUS. 195 


: PATTIES IN. PASTE. 
| "Make a nice puff paste; roll it very thin; cut it 
" into handsome shapes; have ready some rinoed 
_ chicken or veal, seasoned with pepper, salt, mace, 
and the yolk of an egg; lay this between two pieces 
of paste; fry them in hot lard; serve them standing 
_ in a dish, resting on each other. 


tj DROPPED EGGS WITH HAM. 
Di6p the eggs on buttered toast; rub the egg 
lightly (be careful not to break it) math a little but- 
~ ter; sprinkle over it a little grated ham. 


* 
BAKED TOMATOES, | 
Pick out the smoothest tomatoes; cut off the stalk 
end; take out the pulp with a spoon; mix witha — 
few bread crumbs a little pepper, salt, butter, and a 
little sugar if you like; put this back into the skin; 
place them in a shallow tin pan; bake them about 
etl minutes. 
GRATED HAM. 

Take the under part of a cold ham, which is rather _ 
hard to eat, and grate it up like cheese; put into a 
stone jar. This is very nice for seasoning. 


NEW YEAR'S COOKIES. 
Take half a pound of butter and one of white su- 


gar; beat them to a cream; add one cup of sour 
milk, one teaspoonful of saleratus, a little mace, the 


Juice and grated rind of one lemon, and flour enough 


- 












to at : sift a little su gat on to roll abe 
oe you like ; bake ce eel” minu 


is" 





Gee ee ees milk ; grate a little nutmeg ¢ over sr the 


CREAM SPONGE CAKE, ts a 3 Sy 


fine ae sugar, half a cup Rue cream, ‘the juice 
ie of one oes one spies ce one cream. Lob | 


adding the Hea cups of. Hous stir the “le 
ES lightly. ~ 


BERRY PUDDING, Beno ee 


nice ee a then put in a ee of any idad oft 
ries or stewed apples; then another layer of dough 
then another of berries, and so on until the moul 12 
full; put it into a steamer, and let it steam fo 
| a or according to the size of the pee oe 
it with rick sweet sauce. 


= ~ 1 ‘ 
, an ct Ms ; * bi ie 5 
od i * ’ > ere 





MISCELLANZOUS. | Pays 
. ‘LEMON PIE, 
Take ear lemons; grate the rind, squeeze the 
~ juice, chop the pulp very fine; four teacups of su- 
gar, the yolks of six eggs, two teacups of milk, four 
‘table-spoonfuls of corn-starch ; beat well together and 
‘bake ; beat the white of the eggs with six table-spoon- 
- fals of white sugar to a froth; when the pies are 
‘baked, put the froth over them, and set them in the 
oven for five minutes. 


BAKER'S STOCK, OR YEAST, 


~ Put a handful of hops into two quarts of water 
and boil them about half an hour ; strain the hops ; 


 gtir into the water a handful of cure let it stand 


until lukewarm; then stir in a handful of malt; let 
it rise; strain be put it.into a stone jug; cork it 
tight, cad set it in a cool place. The day you wish 
to make bread, take six or eight good sized potatoes; 


mash them well; pour on a pint of boiling water; 


add a teacupful of flour, a teaspoonful of salt, and a 
half pint of stock ; let it stand about six hours. This 
is enough to rise a peck of flour. 


Cowl Wh. HINTS. 


Pieces of stale bread should be kept clean and 
dry. Every two or three days put all the small 
‘pieces you have on a tin sheet, and set it in the oven 
with the door open to dry. When very dry, peund 
them fine, and sift them through a coarse sieve or 








if ¥ 
x Sie 
pre 
ikea ae el 
vs. TE See A 
° i + ¥ > 


198 see ametsS 


















fine pallender The fine crums are good 1 to us 
frying; the coarse ones are good for puddings. 
soft part of pieces of bread should be used for dr ss 
ing for meats, which would save cutting a whol 
loaf for that purpose. If care is taken of the piec 
of bread in a family, a great saving may be ma 
for bread is a large item in family expenses. — Si 
crackers pounded make the best crums to use in fry: 4 
ing, soe in scalloping oysters. . : 


it, put the avippings into an iron pot ; to a sane 
fat: allow halt a pint of cold water; let it boil until 


not abba When the water has ‘evaporated 
strain it into an ee “pot, and fe it in a cool 
place for use. . si 


ue The fat from soup stock, and all aihet fat tha 
with proper care accumulates ina oe Rees b 


better than the soap that you esti in exchange for 
your house grease. | 


TO MAKE SOFT SOAP. 


Take seventeen pounds of potash to twenty of — 
grease ; lay the potash at the bottom of the barrel. 
Boil the grease, and pour it on; put in two ail 
of scalding water, and stir it all together. 
ee Ge as 





(THE BEST SEASONS FOR DIFFERENT MEATS. 199 


the barrel the next morning with cold water; stir it 
up from time to time, and in three days it will be fit 
for use. 


* - 


THE BEST SEASONS FOR THE DIFFERENT 
KINDS OF MEAT AND FISH. 


MEAT. 


Tur best season for Beef—from January to May. 
March is the best month for packing beef. 

Tripe —all the Winter months, 

Pork— to roast, Winter. . 

Pigs — to roast, from first of May to middie of June. 

Veal —from first of May to last of June. 

Lamb — from first of June to first of September. 

Mutton — February to May. 

Wild Birds—from first of October to December, 
except Brant; in May, Brant are the best. 

~ Turkeys— December and January. 

Chickens — September and October. 

~ Geese — October and November. 

areen Geese, Ducks, and young Chickens — May 
and June. 


FISH. 


Fresh Cod Tongues — Winter. — 
Cod and Haddock — first of October to first of May. 


Halibut — from February to July. 


200 BILLS OF FARE. 


Black Fish — July to November. ee 
Pickerel and Smelts —all Winter monte: 
Mackerel — May to October. 
Salmon—Aprilto August. & 
Salmon Trout—in Spring months. 
Lobster — April to August. 


A FEW BILLS OF FARE, 







Merely for a guide, Every hOpsehe ere oe 


omy are north the attention of a wife. 


DINNERS FOR A SMALL FAMILY IN SUMMER,  __ 

1. ; 

Oyster Soup. a 

Roast Breast of Veal. Any kind of Summer Veg. 


etables. 
Custard Pudding. 


2. 


. Veal Soup. - 

Roast Beef. Peas. Beans. Potatoes. Baked 
Tomatoes. Dressed Lettuce. Cranberry Sai 
Boiled Batter Pudding. 


~ 


er 

Teh 

es) LAS a 
eee 
i 
phone Nr - ™ 
vr xt ‘ 

i 





‘BILES OF FARE. 901 
3. 
- Pilaffe. 


Veal Olives. Summer Vegetables. 
e Bunn Pudding. 


4. 


Fried Cod’s Tongues. Drawn Butter. Potatoes | 
Wild Ducks. Currant Jelly. 


Arrowroot Pudding. 
¥ Roast Lamb. Mint Sauce. Peas, Beans, &c. 
Lobster Salad. | . 


“Apale Fritters. Wine and Sugar. 
| | 6. 
Boiled Halibut. Potatoes. 


Mutton Chops. Dressed Lettuce. 
Cold Custard. 


fe 


Boiled Tongue. Spinage. Dropped Eggs. 
Roast Spring Chickens. Mashed Potatoes. Celery 
Velvet Cream. 


8. 


Re. White Soup. Cold Tongue. 
‘Sweetbreads. Potatoes. Dressed Lettuce, &c. 
a. Apple Pie. 


ov 









- Boiled ee Tenor — 
; - Roast Lamb. ‘Mint Sauce. BSS: 
2 = Si pe yo oe - Chancellor’ 8 Tunes 


S 

















- 10. ) 


- Roast Need Stowed Tomatoes as : 
Lobster Salad. 

Aa Blane Mange. — cs 
Roast Green Gone Jala Bucs Peas, ¢ 
Veal Croquets. Dressed Tomatoes.” sige 
Apple BS ee ee <— 


12, > Ee ae : ke was es 


- Boiled Cod’s Head and Shouldewal : hole Sauce, 
. _. Blanquette of Veal. oe &e. 76 
Cae Frozen gcc Be 





a” Salt I Fish, eee it Se 
Veal Cutlets. Stewed ee ‘Browned 
_ toes. Peas, &e, a 
Pancake with Fruit, a3 
14, 
Roast Beef and Vegetables, es See 
. Lobster Salad. = ri Loe 
: 7 Omelet Soufflé. Siete ee 
. 17* 





- BILLS OF FARE. SC ae 


a 15. 

cS - Beef Soup. is 

"Roast Fillet of Veal. Dressed Pomatoes. 
Sunderland Pudding. 


16. 


Roast Ducks. Currant Jelly. Mashed Potatoes. 
_ Veal Croquets. Peas, &c. Dressed Lettuce. 
Soft Custards. 


3 17. 
- Boiled Leg of Lamb. Green Peas, &c. 


Baked Calf’s Liver. Macaroni. 
! - Washington Pie. 


18. 


Boiled Salmon Trout. Lemon Sauce. 
Fore-quarter of Lamb, roasted. Mint Sauce. Peas. 
| | Potatoes. 
Soft Custards. 


19. 


‘Boiled Smoked Tongue. Spinage and Dropped Eggs. 
Roast Chickens. Vegetables. Dressed Lettuce. 
Rice Meringue. 


20. 


Cold Tongue. 
Sweetbreads. 

Peas. Squash. Potatoes. 
Velvet Cream. 








OANA 
ANS 


BILLS OF FARE. 


21. 


Boiled Chickens. Parsley and Butter. 5 
Peas. String#Beans. Summer Squash. penne ‘ 
Beets. ; 
Lobster Salad. 
Sunderland Pudding. 






22. 


Chicken Broth. 
Roast Breast of Veal. 
Peas. Fried Egg-Plant. Potatoes. 
Dressed Lettuce, with some of the Cold Chicken. 
Whortleberry Pudding. Sweet Sauce. 7 


23. 
Boiled Salmon. Egg Sauce. Peas. Potatoes. — 
Veal Patés. 
Dressed Lettuce. 
Rhubarb Tarts. 


24. 


. . Lautog, baked or stewed in claret. . 
Veal Cutlets, prepared as Sweetbreads. Peas, 
String Beans. Squash. Potatoes. Corn. 

3 Blanc Mange. 


25. 


Boiled Leg of Lamb. Parsley and Butter. 
Turnip. Peas. Potatoes. Corn. 
Lobster Salad. 

Trifle. 






hs epee eer. . an 
Te ed Lettuce. — 
Picosssvetcy Pic. “a 






oS eal 2 ; x at 





n 






poke 











ces Pred. Seite Potatoes. 
| Chicken Pie. a Croquets. 
Farina, ae - , 





ae 
2, : ve REM ‘ aavee 











‘oast Goose, ove ‘Sauce. ‘Squash. Potatoes ‘ “ 
Ferns rae Borihng. : 


- Browned Potatoes. Fried Oysters, 
Apple and Bago Pudding, 


towed How , with Celery Sauce. Mashed Turnipe is 
pee Macaroni and Potatoes. oc eee 
ee AEDS Pies eS le 

















6. a ‘ioe Bos 
Oe Tate: Cranberry Sauce. . wees 
- Marlborough inisoey Ye 


eee Mahe SERIE SN theo? 
3 Ces 


ee | Wine eee Cold ‘Oysters. i eal 





=: Five pounds of Roast Beef. Potatoes, x 
: = Dressed Lect en ae: Se 
os Squash Pigs y BA Pos, 
Re g. - F Sse lorie ace 
Roast Partridges and Bread Sass “Mashed - 
40€8..2 oe iti eet Shee 
Minced Beef and Potatoes. ie oe 
Sunderland Pudding, CaS ie 
Tomato Sours : 3 
Roast Chickens. Potato. Sanh, Calor. i 
Tapioca Poddiars a tenis 
90. ee 
"Mutton Chops, cut from the sad ile. : Baked P 
; Chicken Salad. ‘ey eee 
; Boiled Batter Padding. we = 





LS OF FARE. 20 
‘ . 13% ‘ 


‘Wel Baked Pickerél: » Potatoes. | 
Veal Cutlets dressed as Sweetbreads. Apple Sauce. 

| Fried Bread Pudding. 
* 

a 12. 
~ Roast Turkey. Apple Sauce. Potatoes. 

Escaloped Oysters. Celery. 
A dish of Velvet Cream. 


13. 


Boiled Corned Beef, Cabbage. Beets. 
| Parsnips. eS, 

Turkey Patés. Potatoes. 

A Bread and Butter Pudding. — 


- Carrots. 





14. 


| Curried Chicken and Rice. 
Minced Corned Beef and Potatoes. Stewed Toma 
. toes. 
Marlborough Puddites 


15. - 


| Curry Soup. 
Roast Mutton. Currant Jelly. Potatoes, &e. 
se! Sago Pudding. 


16. 


a Chowder. 
Blanguete of Veal. Potatoes. Stewed Tomatoes, 
Eve’s Pudding. 













3 Fame Soi ae 
of about: sl pa boiled Lith : 









s A dish of Macaroni. Apple aces £ 
: Fs: | Apple Pie. Mince Pie. © Dried Fruit. 


r 


NS rey 
< . ‘1 ~ « 4 & 
; : aes 7 
é ae ee 
; ‘ 2 ao Looe ary s 
2. <% a - s 
* io o at w 


in, and the bones. of Turkey and Boot. oe 
‘Beef Pie. Potatoes. Onions. — ee oe 
Rost Goose. _ Squash. a Sauce. _ 7a 








St eee oe en 
1 Boiled Smoked Toneag, Squash. | Pota: e 3. 
Seales Roast Chickens. . Cranberry Sauce. — a 


Dressed Wohio. or Clee ae “ 
vag Arrowroot, ge 





‘BILLS OF FARE, 





ee Ra ne Pea Soup. 
rae eae ee Cold eet ae Se 
_ Roast: Turkey, eight pounds. Escaloped Oysters. 
Baked Sweet Potatoes. 
Squash. Macaroni. Celery. 
Bees Boiled Batter Pudding. 
Boiled Cod. Totes Sauce. Potatoes. 
"Roast Sparerib of Pork. Squash. Apple Sauce. 
+. be Macaroni. ~ 
See ae . Boiled Apple Pudding. | 
| ee he | 
Salt Fish. Pork Gravy and Drawn Butter. Beets. 
| Carrots. Onions. Potatoes. | 
ieee Leg of Mutton. Currant J elly. Dressed 
| - Lettuce. 
Plain Boiled Rice Pudding. 


if 


Roast Beef, ten pounds. Potatoes. Squash. Cran- — 
berry Sauce, _ Dressed Celery. 
Baked Beans and Pork. 
Baked Indian Pudding. 
8. 
Soup of. the Beef Bones. 
Boiled Leg of Mutton. or ewer, Carrots. 
_. Parsnips. 
Tila Chicken. Mashed Potatoes. Squash. Celery. 
ire Squash Pies. Cranberry Tarts. : 
























is 


Raooped Oysters g 
: apache sbegs:. - 2 
ae : | White Soup. es 
Boiled Chicksns. Parsley and Butter. © 
: : a UIDs: “rs ogee 
"Roast Leg of Venison. Currant ‘Jelly. 
Potatoes. — pee ie 
Cocoanut: or Chancellor’ s Padding. 
; 11. | ese 
- Baked Cod. Potatoes.  _ 
Veal Cutlets dressed with bread- crams, 
Potatoes. hee 
‘Squash. Apple Sauce. Honea a 
Chicken Salad. sats 
Baked Bread and Bater Pudding: = 


| Boiled Halibut, with Ege Sanco. Potatoes, ah 





Tomatoes. ee hoo aes ale 

New Bedford Pudding. mer oe 

z 13. ; : ey aa 4 ‘ 

° : Calf’s Head Saane poate ie 
Boiled Tongue. Cauliflower. Baked Macaroni, 
Roast Turkey. Squash. Potatoes. ‘Tomato Se 
Baked Apple Pane ~ 

18 








14. 
hee = * CALF’S HEAD DINNER. 
- Boiled Calf’s Head. Tongue, with fea Sauce. 
| Liver, baked with Macaroni Dressing. 
Mashed Turnips. Parsnips. Potatoes. Horse- 
3 radish. Apple Sauce. 
Hive’s Pudding. 
Tee 15. 
| Turkey, six pounds, stewed with Celery Sauce. 
_ Potatoes. Mashed Turnip. 
= Roast Teg of Mutton. Currant Jelly. Squash. 
Boiled Macaroni. 
Boiled Mould Pudding. 
16. | 
Soup made from the remains of No. 15. 
Boiled Corned Beef. Beets. Cauliflower or Cab- 
bage. Carrots. 
Roast Ducks or Partridges. Potatoes. 
Apple Sauce. 
Pies of any kind. 


DINNERS FOR A FAMILY OF TEN OR TWELVE PERSONS 
IN SUMMER. 
i 
Baked Shad. 
Green Goose. Vegetables. 
Veal Cutlets. 
Rhubarb Pies. 





BILLS OF FARE. OFS = 





sacs Talons 
_ Boiled Smoked 17 







Ce" as ey 


Corn. | Biowied 1 Pot toes. 
Dressed Lettuce. — fae 
Fried Fritters. as 






















ee ee “velar coun aS 
= Roast Book “Tomatoes. 3 ‘Coen Pak 
ee : Sweetbreads. Fog 
peter Lobster Salad. 
: | Sere Tipcy Cake. — 








; E S i lhe } fe ya 
GaLioy ae ‘ : : Ta RE Ee 
ee ; a 5 a ee eg nae 
‘ 4 z Cie + — ¥ 
: om 


parade Suen 
Roast Mutton. — Cireae J Sally. 
Vegetables. Fried Oysters. : An 





reo: ees Boiled Batter sae 5 
oe Boiled Salmon. enon Sauce. 5 
: "Roast Lamb. Mint Sauce. Vegetables. 
: Custard Pudding ve. 


fie 
Cold Oysters. ae 
a Pe a Bouilli Tongue. | fe \ ae 
“og Roast Fillet of Veal, stuffed. Vogetabl 
a" pe ie Frozen Pole | 










“BILLS OF PARE, 
ee Crdeh Pe Soup. 
__ Boiled Lamb. Vegetables. 


Roast: Chickens. | ae 
‘Sunderland Puddings. — ae 


eee DINNER FOR SUMMER COMPANY. 


Rt. * 5-3) Julienne Soup. 
7. este Bete Salmon. © Lemon Sauce: 
Roast: Lamb. MintSauce. Fried Egg Plant. Peas. 
; A mould of Macaroni. Veal Croquets. Spring 
| | Chickens, roasted. 
Sweet Bread. Vol- au-V ent. 
Lobster Salad. 


| Frozen Pudding. Italian Cream. Fruit. 


BILL OF FARE FOR A LARGE DINNER. . 


Heap oF Taste.— Mock Turtle Soup. Cusk 
4 la Créme. Turkey, stewed with Celery Sauce. 
Roast Beef. Roast-Capons. Partridges, and small 
birds of any kind. 


‘Foor or Tasiz.— White Soup. Boiled Salmon. © 
eco” Peas. Tongue. Rice Croquets. Roast 
- Venison. Currant J ony Mongrel Goose. Canvas 


- Back De Boks ; a4 Sua! 






eee’ 




























Pa 


a 


3 Beuash 


Patés. 
ters. 


Plant. Baked Macaroni. 


i dressed with Cream. 


Saran J poe 


fnbler of Brandy turned over it, and set é ave o : 
it enters the dining-room. Marlborough, eee : 
Cocoanut Pudding. | Proven Pudding. ee 


- Pastry.— Sweet Vol-au-Vent. 


ice Cream. Water Ice. 


- Custards. 


VEGETABLES USUALLY SERVED IN. WINTER wit 


| Boiled Meats. : 
Cauliflower. 
Carrots. 
Beets, plain boiled, or 
dressed as a salad. 
Parsnips, plain boiled, or 
- fried. 2 


Potatoes. 
ae 18% 


. - 


SIDE Disurs. = Sweotbrands ip 
oe Salad. Rusar es: “ 
_ VEGETABLES. ZINeten Potatoosye 
Celery, dressed and plain. | 
Browned Potatoes. 


ADE Sauce. 


Calf’s Foot Jelly. Nuts of tho Peheong 
Dried Fruit; if in summer, Hees Fruit... + Bee 


Farinas fied. 5 





‘Volaw 


‘Grd 
Fried : 
| ie orn, 


Olives. ae : 


‘Pies of any iif 
Roman Punch. French: 


Roast Meats. 38 i 4 
Boiled Rice. 
Celery, plain and dressed, 
Cranberry Sauce. 
Currant J mye 


baked. 


BILLS OF FARE. 





eo ae Boiled Meats. . Roast Meats. 
Macaroni, plain boiled. Potatoes, dressed in di 
Oyster Plant. ferent ways. 
_ Turnips, mashed. Sweet Potatoes. 

_ Apple Sauce. _ Squash. «+ 


Rice Croquets. 
Tomatoes, with either, boiled or roast. 
IN SUMMER, 


All finds of summer vegetables with all kinds of 
ares 





BREAKFAST DISHES. 


RET ae 


Broiled. / Fried. 
_ Beef-steak. | Smelts. 
- Mutton Chops. = Perch. 
Chickens. Cod. 


Liver, Calf’s or Beef. Ham and Eggs. 
Ham and dropped Eggs. Sausages. 


Codfish, as Scrod. Salt Pork and Potatoes. 
Halibut, nape, slice or Fish Balls. 
smoked. Mush. 


Salmon, fresh or smoked. 
Mackerel, fresh or salt. - 
Herrings. 

Salt Codfish. 


The under part. of a cold ham grated fine is a 
+ very nice relish with breakfast. 
Spread a piece of bread with butter, strew over 
at a little grated ham, drop on to this a-soft-boiled 
egg, add a little salt, pepper, and a small bit of 
_ butter. 


Fa 


216 


MISCELLANEOUS. 
Mince Fish and Potatoes. 


Dropped Eggs. 
Minced Corned Beef and Potatoes. 


bled Eggs. 
let. Kidneys. , 


BILLS “AF FARR, 





Scrab. — 
Ome- 


‘Salt-Fish Eggs. 
Poaehed Hggs.. 


DISHES FOR A COLD SUPPER. 


Cold Tongue. 
Cold Ham. 

Cold Roast Birds.. 
Birds in Jelly. 
Boned Turkey. 
Chicken Salad. 
Lobster Salad. , 
Cold Corned Beef. 
Sandwiches. 

Ice Cream. 


Custards and Jellies. 4 

Apple Float in custard. — 
Cups. : exam 

Whips. ae 

Blane mange: ; : 

Italian Cream. y 

Sweet Volau-Vent. 

Water Ice. 

Cake’ of all kinds. 

Roman Punch. 


HOT SUPPER. 


Stewed Oysters. 
Escaloped Oysters. 


Roast Ham. 
«Chickens. 
cc - Packs. 


“Canvas Backs and 
Olives. 
Roast Partridges. 
Boned Turkey and Jelly, 
cold. 


Birds of all kind. 
Birds in Jelly, cold. 
Lobster Salad. . - 
Chicken Salad. 
Pastry of all kinds. 
Omelet Soufflé. 
Frozen Pudding. 
All kinds of sweet dishes 
as for a cold textage J 4 
Ice Cream. ENS 


Roman Punch. he) ar 





——_ hag 
bye a 2 


3 ‘ ahi tes 
f = Rohe. 
. 7 re ” i) Ss 4 
- ‘ % 


OHILDREN’s TABLE. 917 


Tf: an early dinner is 1Equired for adults, what is 


CHILDREN’S TABLE. 


. Where there is a family of children, it is desirable 


they should have their meals at an equal division of 


_ the time of the day; therefore, if they breakfast at 


seven, dine between twelve and one, and take tea 
at six, it is much better for them than late dinners. 


Children are much better if not allowed to eat at 


all times in the day. If they require anything 


between meals, let what they have be very simple, 


such as an apple, cracker, or a piece of bread and 
butter ; then they have an appetite for their dinner. 
Their digestive organs should not be kept always 
at work. If children are allowed to eat at all hours 


in the day, their stomach soon gets out of order, as 


a natural consequence. Their food should be good, 
plain, tender meats well cooked. Cooks are rather 


apt to be careless with this early dinner, if not made 


3 to understand that it is of the utmost importance that 
ee, children should be very well taken care of. Inter- 
ic? est the cook for the children, and one great point is 


es gained for your comfort and theirs. 





“left from the parlor dinner, if enough, can always a * 
- be made good (if properly done) by warming over; 
3 < ae almost all kinds of meat are nice, cut cold, if 
when put away they are put on clean dienes. — fot 
_ all put together#and made unsightly and disagree- 
_ able by the carelessness of the cook. 


ommnonnn’s ax 


~ 


4 Mage s BREAKRAST. 





} polled porate: a dish of boiled. macaroni or rice 
a tapioca pudding. | Saal Soy pita oae ara eam 
“Fowl, boiled in ‘about three quarts. of water, ‘a Es 
cup of rice, a: spoonful of salt, and, af not very 
young dbilaeBh, aN onion, two. turnips, two. carrots, 


boiled 1 in the soup. ‘This is a very nice broth, and, 


butter and_ boiled nota makes a , very ¢ good 
dinner. If the chickens are very old, boil them two | 
hours; if not, an hour and a half. A good baked | 
bread pudding and cold sauce. =~ ae, eS 
A quarter of roast lamb ; i potatoes, miaplieds 
green peas, well boiled; a disk of wine curd. =» ag 
‘em AS dish oof. dried Or boiled fish is very nice. AL 
most all children like it. . A good sago pudding. oe 
A small leg of mutton boiled, or roasted, eS 
potatoes. Stewed tomatoes are very healthy, and 
some children like them. A dish of blanc mange. — 
A broiled beefsteak, with peer Dees vad 
beans. A baked r. rice paddling 





z re ° 
QP a , AE 
ae ns ae eh pain oe it em “ 





: 
s 


“ 








it will be a light. A corn-starch edie 
If there is not a large family of children | 









CHILDREN’S TABLE. + Sige 


vide for, meats that are left from the parlor dinner 
af can be served very nicely and to advantage. 
- Pieces of cold roast beef laid into a pie-dish with 
= a little of the gravy, a dozen tomatoes peeled and 
cut up, then another layer of beef, some nice mashed 
potatoes spread over the top about an inch thick, 
brushed over with egg, set in the oven and iowa 
make a nice, healthy dish. 
3 A quart of white soup stock, with some tomatoes 
stewed in, and strained to take out the seeds and 
; skins ; a cup of rice boiled in this until the soup is 
- absorbed; then some pieces of any kind of tender © 
_ meat put m and covered with rice; cover the sauce- 
pan tight, and let it stand until the meat is hot. This 
_ makes a very nice dinner for children. 
Veal minced fine, and warmed ‘with a little butter, 
is nice, if well prepared, to eat with potatoes. 
Fresh fish and potatoes, chopped fine and warmed 
- with a little butter, is nice. 
_ Children are generally very fond of baked beans, 
but they should be very well cooked to be good. 
Any kind of tender meat warmed for a child’s 
dinner should not be fried, but heated in a manner 
to keep it moist and tender. Meat or poultry, put 
into a saucepan with a little salt, very little pepper, 
a little butter, and a cup of water, and boiled up, is 
very nice. Rice, macaroni, and vermicelli, are very — 
nice, boiled with the meat, for children. 











a nee: RECEIPTS FOR A FARM-HOUSE. 


RECEIPTS: FOR Be FARM- HOUSE 


I give here a few receipts for a gentleman’ S farms 
house, or where there are many servants employed. 


Monpay.—A leg of pork boiled about four hours ; “ 
greens of any kind, cabbage-sprouts or beet-tops, — 
and potatoes. A good dish of Indian. ama ae 


“molasses. ~ is 


TurEsDAY. — Fried fish. A soe sd or haddock, 
cut in nice-shaped pieces, and rolled in Indian meal; 4 
fry out some salt pork; add some nice drippings ; < 
fry the fish a light brown. Potatoes, pickles, or 
horseradish. For dessert, apple dumplings. _ it 

WEDNESDAY. — Boiled calPatheade Soak a calf’s — 
head in cold water one hour. Put it to boil, with © 
two pounds of rather lean salt pork, in six quarts of 
water; let it boil three or four hours. Take a piece — 
of the lights and brains; chop them all together; 
put into a saucepan with a quart of the liquor the 
head was boiled in, a little flour, butter, pepper, and 
salt; give it one boil; add half a cup of vinegar; — 
dish the head, liver, lights, tongue, and heart, 
all together ; turn the gravy over them. Potatoes 
and parsnips. For dessert, a minute pudding. Pita 


fn? 
Se ae. 


two quarts of milk to boil; when boiled, stir in 


flour until it is as thick as hatter pudding» turn it 
into a bowl that has been rinsed with cold milk, to. 
prevent the pudding from adhering to it; let. it y 
stand five minutes; turn it into a dish. » ‘Served 

ch oyeet sauce. aaa : 










ee fig parsnips. For ii cae boiled oe 
umpling, potato crust, and sweet sauce. | 
__ Fray. —A good large codfish stuffed with 
 bread- -crums, pork cut fine, pepper, salt, and parsley ; 
or, a plain boiled codfish, and a plenty of potatoes. 

Bien dessert, baked bread cide 

-Sarurpay. — Boiled salt fish, with melted butter, 
ind pork cut in small bits and fried until the fat is 
} extracted; boiled potatoes, beets, and onions. For 
dessert, a dish of apples. 

- Monpay.—-An edge-bone of beef, cabbage, pars- 
_ nips, carrots, and potatoes, all boiled together; then 
the vegetables are well seasoned with the meat ; 
beets must be boiled separate. For dessert, boiled 
Price and sirup. =~ _ . 3 

Turspay. — A shin-of-beef soup, cooked the same 
day. It is very hearty with ‘the fat on it. Break 
up the shin; put it to boil early in the morning; at 
ten o’clock, cut up a white cabbage, three or four 

onions, four carrots, two turnips; put them into the 

- soup, with pepper and salt; at eleven o’clock, have 

some very light bread dough; roll it into little balls 

and drop them in; let the soup boil till twelve 
~ o’clock; when the meat comes off the bones, put it 
in a dish with the carrots and turnips round it, and 
_a dish of potatoes. This is a very nice dinner for 
& people that work hard. For dessert, a _baked rice 

- pudding. Two gills of rice, two cups of molasses, 

ee ee poontuls of cinnamon, one spoonful of 









| 222 A _ REOEIPTS FOR 4 ‘FARM-HOUSE, ae 


salt, two quarts of milk, baked in 1a deep ¢ dish 
or 7 hours. | (OF 
WEDNESDAY. — Beefsteak. ve ead pee ottole 
cut nearly an inch thick, broiled, well seasoned with 
butter, pepper, and salt, some sinoaeeds onions, a 
cold boiled cabbage, chaseen and fried, and some 
baked potatoes. For dessert, an Indian suet pud- 
ding, boiled. One pint of aes scalded with a quart, 
of boiling water; one pound of suet chopped ; one 
table-spoonful of salts two cups of molasses ; boiled | 
ina cloth five or six anes To eat with butter and 
‘sirup. . : i 
Tuurspay. — Veal pot-pie. Break up in ate 
pieces a shoulder of veal; put it to boil in two 
quarts of water with two onions, salt pork cut in- 
small strips, salt and pepper, and a dozen potatoes’ 
peeled; then, in a quarter of an hour, put in some 
nice light dough rolled about half an inch thick; 
cover over the top of the pot; let it cook about 
half an hour. This will be a dinner for six or ae 
men. For dessert, a dish of apples. | 
Fripay. — A pod chowder. Fry out half a 
pound of pork and two onions; cut up a cod and 
haddock ; peel and slice a dozen potatoes, put into 
the pot a layer of fish, some potato, hard crackers. 
that have been aifcon in cold water, pepper, salt, 
flour, onion, and pork, then another layer of fish, 
then pekabos, cracker, pepper, salt, flour, onion, anil 
pork, and sd on until all is in; then, just cover. the 
whole with cold swater ; wheat it comes to a boi fe 









4 ie: it ; boil half an hour. For dessert, ee? rice and 
sirup. s 
Bs _ Saturpay. — Baked beans-and pork; baked In 
dl dian pudding. | 
- Sunpay. — Roast beef and potatoes; a nice white 
a BD ecubsce cut very fine, roundwise, laid into ice-water 
until it crisps; send to the table to be eaten, with 
- mustard, oil, and vinegar. This is a nice salad with 
roast beh 
A boiled bread pudding ina sweet sauce. Soak 
_ the bread in water, if you have not plenty of milk; 
~ when quite soft, press out all the water, break it up 
fine with the hand, add a/quart of milk, a pound of 
_ suet chopped fine, a cup of molasses, four or five 
eggs, some dried apples, or a pound of raisins; boil 
- four hours. : | 





FOR BREAKFASTS. 


Meats left from the parlor dinners make a nice 

mince or hash, with sliced potatoes fried; or cut 

cold, with hot baked potatoes, make a nice breakfast 
for work people. Cold bread is most economical. 


TO MAKE SWEET SAUCE. 


Two cups of sugar put to boil in half a pint of 
water; two spoonfuls of flour into a cup of water; 
mix it smoothly, and stir into the boiling sugar and 

water; put ina piece of butter about the size of 
an ess ; give it one boil, and add two spoonfuls of 
: - Bood eet and a little cinnamon or nutmeg. 


é 





“RECEIPTS: FOR A FARM-HOUSE. Did: aan 





endeavor to aid the young housekeeper in 2 


acta quantity of utensils fitted fans ‘it, 4 is ae a 


ae 







224 DIRECTIONS. FOR hs “YOUNG nou! 


Si, . ¢ 


her. arrangements. 


a, 2 


it, such as copper saucepaas, well lined, with covers, _ i 


as necessary to have othe ae to be used ‘upon 


B Cah three to six different sizes ; a ‘Hat voroncas 


1 P2y 


soup-pot; an upright gridiron ; sheet-iron breadpans — 
instead of tin; a griddle; a tin kitchen; Hector’s 
double boiler; a tin coffee-pot for boiling coffee, or ae 
a Mor either being equally. good ; a tin canister eA 


to keep roasted and ground coffee in; a canister for P 


. tea; a covered tin box for bread ;. one likewise for 


2 ’ 


ae or a drawer in your store- olenee. lined with | 
zinc or tin; a bread-knife; a board to cut bread 
upon; a Si erea jar for pieces of bread, and one | eS 
for fine crums; a knife-tray; a ‘spoon-tray ;— the “ 
yellow ware is much the strongest, or tin pans ots 
different sizes are economical; —a stout tin pan for 


mixing bread; a large earthen aE for beating | 


cake ; a stone jug for yeast; a stone jar for soup — 

stock; a meat-saw; a cleaver; iron and wooden . 
spoons; a wire sieve for sifting flour and meal Sa o 
small hair sieve; a bread-board; a meat-board ; a ; 
lignum-vitee eee and rolling- -pin, &e. fg? 2 Ee 


i 


Fit your kitchen table with bie table-clot 1 













a DIRECTIONS FOR A YOUNG HOUSEKEEPER. 295 


Aecloth, aha sate dishes, fo: induce your cook 
a o have her table in good order for the servants ; 
_ half a dozen rollers, one dozen dish-towels, one 
- dozen towels for glasses, dish-cloths hemmed, coarse 
cloths and holders for the range. Keep a small jar 
near the sink, to be sure to save all the scraps of 
_ grease, and once a week boil it up and strain it into 
a firkin; and when you have obtained twenty 
pounds, you can make a barrel of soft soap; painted 
covered pails and boxes, for all kinds of groceries, 
inthe store-closet, so that when anything is brought 
into the house, it may be put into its proper place 
at once (for if itis put into the closet, in a paper 
: bag, it seldom finds its way there); a large tin 
~ spice-box, or small wooden ones marked for the dif- 
4 ferent spices; a good painted cover for flour-barrel ; 
a large ice-chest for the cellar, for meats, Hatter 
&c.; a keg or half-barrel, half filled with ee brine 
for salt pork; one also for salt beef; boxes or bas- 
kets for vegetables, which one can coal move when 
sweeping. 

For the washroom, have a place for tubs, wile 
and baskets; bags or baskets for clothes-pins and 
clothes-lines; clothes-horses, large and small; a 
dumb- betty 1 is the best machine in use for washing: 

an ironing blanket and sheet; a dress-board and 
bosom-board, well covered. 
_ When the girls have done washing, all the tubs 
and pails should be washed clean and put in their 
 -proper places, and the wash-room cleaned before the 
Es clothes are brought in for folding. 





























aietioles abel be oneal up, a meen 
the mistress, as it is very inconvenient, when - 
ing preparations for a dinner or other meal 
| until you can replenish whatever is wanted. 
When you have everything arranged, you 
make it a rule with yourself and servants to | 
| everything clean and in its place; and. theref 
is best to have a fixed time to perform every 
You must begin systematically yourself, 
expect it of others. The best | time to arrange 
household for the day is directly after break 
Consult with your cook; provide what is wa 
for dinner. If you have ‘any thing: left of the | ( 
before, that will help make it out, arrange it wi 
her ‘en. Give » ‘your orders decidedly and ¢ E 
tinctly ;— and now is the best time to say what you 
will have.for tea and breakfast, and if anything i is to- 
be: ‘prepared | over night for the next day’s dinner, as 
this gives the cook time to make all her arrange- 
ments without haste, and leaves the mistress free | 
from annoyance the remainder of the day. ‘The 
cook should have regular days, after washing an 
ironing are over, for cleaning her closets, tins, an 
larder, sweeping out her cellar, ee her entries 
and cellar-stairs. | pk ten s 
The chambermaid should age tice days — 
ing and ironing, sweeping, cleaning ; ndow 8 
+g 15% ane ) 












: DmECTIONS: FOR ahs YOUNG sousicen an eae 


sp eeaae is the best time to satorkes therefore 
your servants know just what they ae to do, 
md if ‘they are faithful, they will set themselves 
about.their work earlier Ham if they were obliged © 
Fs to wait for their orders each day ; and each servant 

should know exactly what is expected of them, and 

if left undone, the responsibility 1 gl rest with than , 
paces pe Ee 3 
Ifa servant. mic: his or her ae it is best to | 









7 isfactory excuse for not having done it; if not, 
reprove them quietly and’ firmlye If this method — 
should be adopted when you first take a servant 
into your employ, in nine cases out of ten you will 
have a good servant in the end; but if you let 
faults pass without reproof, after a time servants 
become careless; you become impatient, change, 
and often do not improve the matter. 
- Servants should be treated kindly, but with deci- 
sion. Let them feel that you have confidence in 
them, and, that you are careful that every inmate of 
your household i is comfortable and well taken care 
of, and that you expect them, in return, to make 
you comfortable by doing thote duty promis and 
cheerfully. When this is understood, more interest 
will be found among servants, and they will have 
nl credit for their faithfulness. 
Be careful not to ‘suspect a servant’s honesty 
“without: a good reason for doing so; for their chare 


speak. of it at once, for perhaps they can give a sat- | 









Fi tee are cio or dialtone ell em 0° 
vagab ‘may be the means of saving then | 
struction. Be sure that sty are truthful 






same we roa Ae a servant, 
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